Carrots à la Flamande

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Time: Cook: 20 min Total: 20 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

a pound and a half of tender carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
one of sugar ↝ Sugar, NFS [Sugars and honey]
enough stock or water to cover them ↝ Water, tap [Tap water]
two yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a little of the cooled liquid
half an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonful of chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (7)

Choose a pound and a half of tender carrots, blanch them in scalding water, scrape off their tough skin, and trim them in slices the eighth of an inch thick.
Put the pieces into a stew-pan with one ounce of butter, a pinch of salt and one of sugar, and enough stock or water to cover them.
Cover the pan, and simmer for twenty minutes, shaking the pan occasionally to ensure even cooking.
When done, remove the pan, let its contents cool a little, and then strain off the liquid from the pieces of carrot.
Carefully separate two yolks of eggs from the whites, and beat them well with a little of the cooled liquid.
Stir this into the rest of it en bain-marie, adding finally half an ounce of butter and a tablespoonful of chopped parsley.
Dish the carrots, pour the sauce over them, and serve.

Original Text

Carrots à la Flamande are worthy of consideration:—Choose a pound and a half of tender carrots, blanch them in scalding water, scrape off their tough skin, and trim them in slices the eighth of an inch thick. Put the pieces into a stew-pan with one ounce of butter, a pinch of salt and one of sugar, and enough stock or water to cover them. Cover the pan, and simmer for twenty minutes, shaking the pan occasionally to ensure even cooking. When done, remove the pan, let its contents cool a little, and then strain off the liquid from the pieces of carrot. Carefully separate two yolks of eggs from the whites, and beat them well with a little of the cooled liquid; stir this into the rest of it en bain-marie, adding finally half an ounce of butter and a tablespoonful of chopped parsley. Dish the carrots, pour the sauce over them, and serve.

Notes

—