108. PUREE OF YOUNG CARROTS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (6)
  1. Clean a bunch of young carrots, slice them up thin, wash and drain them in a sieve.
  2. Place them in a stewpan, with two ounces of fresh butter, a little salt, grated nutmeg, and sugar.
  3. Sweat them on a slow fire, turning them over now and then.
  4. When the carrots begin to get coloured, moisten with a ladleful of good broth, and set them on the fire.
  5. Allow them to boil down gently to a glaze, then pound them in the mortar, and rub them through the tammy into a purée.
  6. Put this purée into a small stewpan, and when required for use, add a spoonful of thick Allemande sauce, a pat of fresh butter, and a pinch of sugar.
Original Text
108. PUREE OF YOUNG CARROTS. CLEAN a bunch of young carrots, slice them up thin, wash and drain them in a sieve; then place them in a stewpan, with two ounces of fresh butter, a little salt, grated nutmeg, and sugar; sweat them on a slow fire, turning them over now and then. When the carrots begin to get coloured, moisten with a ladleful of good broth, and set them on the fire; allow them to boil down gently to a glaze, then pound them in the mortar, and rub them through the tammy into a purée; put this purée into a small stewpan, and when required for use, add a spoonful of thick Allemande sauce, a pat of fresh butter, and a pinch of sugar.
Notes
—