Carrots à la Lilloise

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

four or five good fresh carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
plenty of cold water ↝ Water, tap [Tap water]
a good pinch of sugar ↝ Sugar, NFS [Sugars and honey]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
half a pint of good Veloute sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
half a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
little croûtons of bread ↝ Bread, vegetable [Yeast breads]
a border of mashed turnips, as in ‘Purée de Navets à la Crème,’ ↝ Turnips, raw [Vegetables and Vegetable Products]
a few drops of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a teaspoonful of chopped capers ↝ Capers, canned [Spices and Herbs]
a pinch of chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (4)

Scrape or peel some good fresh carrots, say four or five, and if they are large split them lengthways in five or six pieces taking out the core, which can be used for flavouring purposes; cut these pieces in kite, oval, or little square shapes; wash them well and put them into a stewpan with plenty of cold water, a good pinch of sugar, and a pinch of salt; cook till tender, then take them up carefully, place them on a sieve and let them drain.
Put into a sauté pan half a pint of good Veloute sauce and half a gill of cream; place the carrots carefully into this and let them boil for about ten minutes.
Have some little croûtons of bread cut as near as possible to the shape of the carrots, and fry them in clean fat; dish these alternately with the carrots on a warm dish on a border of mashed turnips, as in ‘Purée de Navets à la Crème,’ in the form of cutlets.
Add a few drops of lemon juice, a teaspoonful of chopped capers, and a pinch of chopped parsley to the sauce and pour it round the base of the dish; serve hot.

Original Text

Carrots à la Lilloise.
(Carottes à la Lilloise.)

Scrape or peel some good fresh carrots, say four or five, and if they are large split them lengthways in five or six pieces taking out the core, which can be used for flavouring purposes; cut these pieces in kite, oval, or little square shapes; wash them well and put them into a stewpan with plenty of cold water, a good pinch of sugar, and a pinch of salt; cook till tender, then take them up carefully, place them on a sieve and let them drain. Put into a sauté pan half a pint of good Veloute sauce and half a gill of cream; place the carrots carefully into this and let them boil for about ten minutes; have some little croûtons of bread cut as near as possible to the shape of the carrots, and fry them in clean fat; dish these alternately with the carrots on a warm dish on a border of mashed turnips, as in ‘Purée de Navets à la Crème,’ in the form of cutlets; add a few drops of lemon juice, a teaspoonful of chopped capers, and a pinch of chopped parsley to the sauce and pour it round the base of the dish; serve hot. This is a nice dish for second course or for luncheon.

Notes

—