—— glacées.—Choose very small young carrots,
and after blanching and drying them, trim them
evenly or shape them into little balls; now put them
on with a lump of loaf sugar and sufficient stock
to just cover them; boil them sharply together till
the stock is reduced to a glaze, then add 1 oz. fresh
butter, and a dust of salt, and toss them in this till
the liquor is all absorbed and the carrots are glazed
with the butter.