Sweet Carrots (Entremets)

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 10 min Total: 10 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Main ingredients
Optional garnish
For excellent mashed carrots (variation)
For a plain dinner (variation)
Instructions (4)
  1. Boil quite tender some fine highly-flavoured carrots, press the water from them, and rub them through the back of a fine hair-sieve.
  2. Put them into a clean saucepan or stewpan, and dry them thoroughly over a gentle fire.
  3. Add a slice of fresh butter, and when this is dissolved and well mixed with them, strew in a dessertspoonful or more of powdered sugar, and a little salt.
  4. Next, stir in by degrees some good cream, and when this is quite absorbed, and the carrots again appear dry, dish and serve them quickly with small sippets à la Reine (see page 5), placed round them.
Original Text
SWEET CARROTS. (ENTREMETS.) Boil quite tender some fine highly-flavoured carrots, press the water from them, and rub them through the back of a fine hair-sieve; put them into a clean saucepan or stewpan, and dry them thoroughly over a gentle fire; then add a slice of fresh butter, and when this is dissolved and well mixed with them, strew in a dessertspoonful or more of powdered sugar, and a little salt; next, stir in by degrees some good cream, and when this is quite absorbed, and the carrots again appear dry, dish and serve them quickly with small sippets à la Reine (see page 5), placed round them. Carrots, 3 lbs., boiled quite tender: stirred over a gentle fire 5 to 10 minutes. Butter, 2 oz.; salt, 1/2 teaspoonful; pounded sugar, 1 dessertspoonful; cream, 1/2 pint, stewed gently together until quite dry. Obs.—For excellent mashed carrots omit the sugar, add a good seasoning of salt and white pepper, and half a pint of rich brown gravy; or for a plain dinner rather less than this of milk.
Notes
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