—— mould.—Well wash and scrub two or three
large carrots, and boil them for two hours. Now
scrape and sieve them, and stir this purée over the
fire with 1 oz. of butter or well-clarified dripping,
and when this is quite hot and well blended, stir in
a well-beaten whole egg, and season to taste with pepper
and salt. Press this all firmly into a well-buttered
basin, and bake ten minutes, then turn it out, and
use either alone or with velouté, béchamel, or white
sauce over and round it, or as a centre for a dish of
cutlets or fillets. If the carrot mixture is pressed into
well-buttered dariol moulds, and baked till firm,
these moulds make a very nice garnish for roast or
stewed meat.