Carrots à la Maître d'Hôtel

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No.10. Vegerable
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (7)

carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
1 or 2 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a pinch of caster sugar ↝ Sugar, NFS [Sugars and honey]
some finely minced parsley ↝ Parsley, raw [Not included in a food category]
a good squeeze of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (6)

Choose carrots as much of a size as possible, wash and wipe them well.
Parboil them for ten minutes in fast boiling water.
Drain them, trim and halve them if necessary.
Toss them over the fire with butter, white pepper, salt, caster sugar, parsley, and lemon juice.
Let them cook thus for fifteen to twenty minutes, according to size, until tender.
Serve very hot.

Original Text · last edited 4 days ago

—— à la maître d'hotel.—Choose your carrots
as much of a size as possible, wash and wipe them
well, then parboil them for ten minutes in fast boiling
water. Now drain them, trim and halve them if
necessary, and toss them over the fire with 1 or 2 oz.
of butter, white pepper, salt, a pinch of caster sugar,
some finely minced parsley, and a good squeeze of
lemon juice. Let them cook thus for fifteen to twenty
minutes, according to size, until tender, then serve
very hot.

Notes

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