Garnish of Young Carrots

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

a bunch of young carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
an ounce of sugar ↝ Sugar, NFS [Sugars and honey]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a pint of broth or consommé ↝ Soup, broth [Soups, broth-based]
a pint of broth or consommé

Instructions (9)

Turn a bunch of young carrots, keeping them in their own shape, as far as may be consistent with uniformity of size
Boil them in water for three minutes
Drain them on a sieve
Place them in a stewpan with an ounce of sugar, a pat of butter, and a little salt
Moisten with a pint of broth or consommé
Set them to boil on the stove-fire
When they are done, boil them down quickly to a glaze
Roll the carrots in this glaze
Use them to garnish the intended dish

Original Text

GARNISH OF YOUNG CARROTS.
TURN a bunch of young carrots, keeping them in their own shape, as far as may be consistent with uniformity of size; boil them in water for three minutes, drain them on a sieve, place them in a stewpan with an ounce of sugar, a pat of butter, and a little salt; moisten with a pint of broth or consommé; and set them to boil on the stove-fire; when they are done, boil them down quickly to a glaze, roll the carrots in this glaze, and use them to garnish the intended dish.

Notes

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