Carottes à l’Oignon

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

1/2 oz. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a nip of green parsley ↝ Parsley, raw [Not included in a food category]
a few cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
the juice of 1/2 lemon ↝ Lemon, raw [Citrus fruits]

alternative preparation

white stock
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar ↝ Sugar, NFS [Sugars and honey]
salt ↝ Salt, table, iodized [Spices and Herbs]

for boiling carrots

broth ↝ Soup, broth [Soups, broth-based]
meat ↝ Pheasant, raw, meat only [Poultry Products]

recipe reference

See Carrots, No. 10. ↝ Carrots, raw [Vegetables and Vegetable Products]

Instructions (8)

Toss up in 1/2 oz. butter and a nip of green parsley.
Add a few cloves, and the juice of 1/2 lemon at the last.

Alternative Preparation

Cut them in long strips.
Simmer in white stock.
Add cream, butter, sugar, and salt.
Serve in white sauce.

Carrot Preparation

Peel young carrots by rubbing with a damp cloth.
All carrots may be boiled in broth, or with meat.

Original Text

again and toss up in ½ oz. butter and a nip of green parsley, add a few cloves, and the juice of ½ lemon at the last.
Or you may cut them in long strips, simmer in white stock, add cream, butter, sugar, and salt. Serve in white sauce.
Peel young carrots by rubbing with a damp cloth. All carrots may be boiled in broth, or with meat.
“Carottes à l’Oignon.” See Carrots, No. 10.

Notes

—