Garnish of Carrots and Turnips a la Nivernaise

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Garnish
Instructions (10)
  1. Cut or turn the red part of three carrots into the shape of small olives or round balls.
  2. Place them in a small sauta-pan with a little clarified butter and a teaspoonful of pounded sugar.
  3. Fry them on the stove-fire, so as to give them a light colour.
  4. Place them on a sieve to drain off the butter.
  5. Put them into a small stewpan, with a piece of fresh butter, a little sugar, and salt.
  6. Moisten them with some consommé, and set them to boil gradually until nearly done.
  7. Boil rapidly to glaze.
  8. Prepare an equal quantity of turnips, cut in a similar shape.
  9. Boil them down in a glaze, similarly to the carrots.
  10. When both are done, mix them together, and use them for entrées of braized mutton, beef, or any sort of cutlets.
Original Text
GARNISH OF CARROTS AND TURNIPS A LA NIVERNAISE. CUT or turn the red part of three carrots into the shape of small olives or round balls, place them in a small sauta-pan with a little clarified butter and a teaspoonful of pounded sugar; fry them on the stove-fire, so as to give them a light colour, then place them on a sieve to drain off the butter, and put them into a small stewpan, with a piece of fresh butter, a little sugar, and salt; moisten them with some consommé, and set them to boil gradually until nearly done, when they must boil rapidly to glaze. Having thus disposed of the carrots, prepare an equal quantity of turnips, cut in a similar shape, and boil them down in a glaze, similarly to the carrots, and when both are done, mix them together, and use them for entrées of braized mutton, beef, or any sort of cutlets.
Notes
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