Carrots. No. 2. Carrots and Spinach, a “Vegetable Chartreuse.”

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

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

sliced carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
well-boiled chopped or mashed carrot (one-third) ↝ Carrots, raw [Vegetables and Vegetable Products]
spinach (two-thirds) ↝ Spinach, raw [Vegetables and Vegetable Products]
minced greens ↝ Green beans, raw [String beans]
a little onion or shallot ↝ Onions, raw [Vegetables and Vegetable Products]
a little shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
seasoning ↝ Spices, poultry seasoning [Spices and Herbs]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
stock

Instructions (7)

Line a well-greased mould with previously well-cooked, sliced carrot.
Fill the inside with well-boiled chopped or mashed carrot (one-third) and spinach (two-thirds) or minced greens.
Add a little onion or shallot to flavour, seasoning, butter, cream, and stock, all mixed and made hot.
Fill the mould.
Steam for 1/2 hour in the bain-marie or in a saucepan.
Turn it out, taking care it does not break in turning out.
Serve with the roast joint, when you hand the potatoes.

Original Text

Carrots. No. 2. Carrots and Spinach, a “Vegetable Chartreuse.” (Mrs. Dick.)
A plain, well-greased mould lined with previously well. cooked, sliced carrot. The inside filled with well-boiled chopped or mashed carrot (one-third) and spinach (two-thirds) or minced greens; a little onion or shallot to flavour, seasoning, butter, cream, and stock, all mixed and made hot.
Fill the mould and steam ½ hour in the bain-marie or in a saucepan. Turn it out, taking care it does not break in turning out, and hand with the roast joint, when you hand the potatoes. A good but homely dish.

Notes

—