Carrots. No. 5. “À la Maitre d’Hôtel.”

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 (5)

carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
Béchamel sauce (see Sauces for Meat) ↝ Sauce, NFS [Dips, gravies, other sauces]
a little chopped parsley squeezed in a cloth ↝ Parsley, raw [Not included in a food category]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (6)

Shape the carrots.
Blanch the carrots.
Strain the carrots.
Put the carrots in a stew-pan on the fire.
Add Béchamel sauce, a little chopped parsley squeezed in a cloth, a little butter, and some lemon juice.
Season and serve.

Original Text

Carrots. No. 5. “À la Maitre d’Hôtel.” (Cataldi.)
The carrots should be young and tender, like French carrots; shape them, blanch them, strain them, and put them in a stew-pan on the fire; add some Béchamel sauce (see Sauces for Meat), a little chopped parsley squeezed in a cloth, a little butter and some lemon juice; season and serve.

Notes

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