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Classic
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page 136
CARROTS.
370. CAROTTES NOUVELLES SAUTTEES AU BEURRE.
SMALL CARROTS FRIED IN BUTTER.
PROPORTIONS.--For five persons:
Carrots..............3 bunches.
Butter...............2 tablespoonsful.
Sugar................2 teaspoonsful.
Time.--30 minutes.
PREPARATION.--1st. Pare the carrots (small and young) slice them crosswise as
thick as a half dollar and cook in boiling water till tender, about 15 minutes.
2d. Melt in a sauce pan 2 tablespoonsful butter, add the carrots carefully
dripped, sprinkle over a little sugar and fry for about 10 minutes. 3d. Serve as
a side dish.
371. CAROTTES NOUVELLES A LA CREME.
SMALL CARROTS WITH CREAM.
PROPORTIONS.--For five persons:
Carrots............1 to 1 1/2 quarts.
Cream or milk......2 glassesful.
Flour..............1 tablespoonful.
Sugar..............2 teaspoonsful.
Salt...............A little.
Time.--30 minutes.
PREPARATION.--1st. As indicated 1st. No. 370. 2d. Melt in a sauce pan 2
tablespoonsful butter, add the carrots dripped, sprinkle with salt and the
sugar, add 1 tablespoonful flour and 2 glassesful cream or milk and cook a
little while. Serve in a warm dish as side dish.
ASPARAGUS.
372. ASPERGES, SAUCE BLANCHE.
ASPARAGUS WITH WHITE SAUCE.
PROPORTIONS.--For five persons:
Asparagus (white)....3 bunches.
Salt.................A little.
Hollandaise sauce....No. 151.
Time.--15 minutes.
PREPARATION.--1st. Clean and wash 3 bunches asparagus. Cook in boiling, salted
water till tender (10 to 15 minutes) and serve on a folded napkin with a Sauce
Hollandaise, No. 151, apart.
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