Garnish of Young Carrots a la Flamande

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 33 min Total: 33 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
for the carrots
to finish
Instructions (7)
  1. Turn a bunch of young carrots into the shape of small pears.
  2. Boil them in water for three minutes.
  3. Drain them on a napkin.
  4. Place them in a stewpan with a pat of butter, one ounce of sugar, a little salt, and grated nutmeg.
  5. Moisten with a ladleful of consommé, and set them to boil gently on a stove-fire for half an hour.
  6. As soon as they are done, boil them down to a glaze.
  7. Add a ragout-spoonful of good Allemande sauce, and a spoonful of blanched parsley-leaves.
Original Text
GARNISH OF YOUNG CARROTS A LA FLAMANDE. TURN a bunch of young carrots into the shape of small pears, boil them in water for three minutes, drain them on a napkin, and then place them in a stewpan with a pat of butter, one ounce of sugar, a little salt, and grated nutmeg; moisten with a ladleful of consommé, and set them to boil gently on a stove-fire for half an hour; as soon as they are done, boil them down to a glaze, and then add a ragout-spoonful of good Allemande sauce, and a spoonful of blanched parsley-leaves. This kind of garnish is very appropriate for braized beef, lamb, and hams.
Notes
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