Carrots. No. 6. “À la Poulette”

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 (4)

Carrots. No. 6. “À la Poulette” ↝ Carrots, raw [Vegetables and Vegetable Products]
“Maitre d’Hôtel” carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
Béchamel sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (2)

Omit the parsley.
Give a double portion of Béchamel sauce.

Original Text

Carrots. No. 6. “À la Poulette” (Cataldi) are almost the same as “Maitre d’Hôtel” carrots, but you omit the parsley, and give a double portion of Béchamel sauce.

Notes

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