No. 10. Carrots with Onions, “Carottes à l’Oignon.” (Bate.)

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 13 days ago
Not a recipe: No

Ingredients (5)

carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar ↝ Sugar, NFS [Sugars and honey]
stock

Instructions (4)

Cut carrots in slips like needles, as for Julienne soup—onions also.
The onion slips are first fried in a little fresh butter; then the carrots are added—about four times as many as are apparently wanted, for they shrink beyond belief!
Powder them over with sugar; when reduced to half, finish off in stock; serve moist, but not too moist.
They must be soft.

Original Text

Carrots. No. 10. Carrots with Onions, “Carottes à l’Oignon.” (Bate.)
Cut carrots in slips like needles, as for Julienne soup—onions also. The onion slips are first fried in a little fresh butter; then the carrots are added—about four times as many as are apparently wanted, for they shrink beyond belief!—powder them over with sugar; when reduced to half, finish off in stock; serve moist, but not too moist. They must be soft.

Notes

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