1178. YOUNG CARROTS, A L'ALLEMANDE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (12)
  1. Turn two bunches of spring carrots, keeping their original shape, but making them equal in size.
  2. Parboil them in water with a little salt for about ten minutes.
  3. Drain them into a colander, and immerse them in cold water.
  4. Drain them again, and lay them upon a napkin.
  5. Place the carrots in a deep sautapan with two ounces of fresh butter, an equal proportion of loaf sugar, and about a pint of good consommé.
  6. Put the lid on, and set the carrots to boil very gently over a moderate stove-fire for about half an hour.
  7. Set them to boil quickly until their liquor is reduced to glaze.
  8. Gently roll them in this glaze.
  9. Dish them up in a round-bottomed quart basin, so as to form a perfect dome when turned out upon the dish.
  10. Pour round some Allemande sauce (No. 7), mixed with some chopped and parboiled parsley.
  11. Pour the remainder of their glaze over the carrots.
  12. Serve.
Original Text
1178. YOUNG CARROTS, A L'ALLEMANDE. Turn two bunches of spring carrots, keeping their original shape, but making them equal in size; parboil them in water with a little salt for about ten minutes; then drain them into a colander, and immerse them in cold water, afterwards drain them again, and lay them upon a napkin. Next, place the carrots in a deep sautapan with two ounces of fresh butter, an equal proportion of loaf sugar, and about a pint of good consommé; put the lid on, and set the carrots to boil very gently over a moderate stove-fire for about half an hour; then set them to boil quickly until their liquor is reduced to glaze, when they must be gently rolled in this, and dished up in round- bottomed quart basin, so as to form a perfect dome when turned out upon the dish; pour round some Allemande sauce (No. 7), mixed with some chopped and parboiled parsley, also the remainder of their glaze over the carrots, and serve.
Notes
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