Carrots. No. 4. “À la Flamande.”

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 (6)

small French carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar ↝ Sugar, NFS [Sugars and honey]
good stock
finely chopped parsley ↝ Parsley, raw [Not included in a food category]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (2)

Choose small French carrots all of a size, trim them if not shapely—wash and clean them—then put them on in fresh water and let them blanch by coming to the boil; when blanched, take them off and put them in cold water and stir them.
Put them back into the stewpan with a little butter and sugar—pour some good stock over them, and let them simmer slowly 5 or 6 hours, for if done quickly they will get hard; add a little finely chopped parsley and melted butter when about to serve up.

Original Text

Carrots. No. 4. “À la Flamande.”
Choose small French carrots all of a size, trim them if not shapely—wash and clean them—then put them on in fresh water and let them blanch by coming to the boil; when blanched, take them off and put them in cold water and stir them.
Put them back into the stewpan with a little butter and sugar—pour some good stock over them, and let them simmer slowly 5 or 6 hours,* for if done quickly they will get hard; add a little finely chopped parsley and melted butter when about to serve up.

Notes

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