Carrot Puree 'with Rice. — Mince ljlb. of fresh, tender
Carrots, and fry them in a stewpan with a piece of butter, a
little salt, and 1 pinch of sugar ; moisten them with a little
broth, put the cover on the stewpan, remove it to the side of
the fire, and let it boil until the broth is reduced, stirring the
Carrots about occasionally. Have two or three potatoes boiled
in salted water, and when done drain them and dry in
the oven ; then mix them with the Carrots, and pass all
together through a sieve. Put this puree into a stewpan, add
slowly 2qts. of good broth, and stir it ; when it boils, move the
stewpan to the side of the fire, and let it simmer for twenty-five
minutes. Season it with salt and pepper, skim all the scum off,
thicken with three yolks of eggs, pour it through a fine sieve
into a soup-tureen, and add to it 4 table-spoonfuls of boiled rice✪ Carrot Puree with Rice.
Carrot-Puree Soup. — Mince very finely all the red part of some
Carrots, fry it with butter, and finish cooking by adding a little
broth ; when done, reduce the broth to a glaze, stir in 6 table-
spoonfuls of bechamel sauce, and strain through a sieve. Mix
with this puree 3 pints of white broth, then pass it all through
a sieve into a saucepan, stand it on the fire, and stir it until it
begins to bubble ; then move it on one side of the stove, and
leave it for an hour to settle. Skim off all the fat from the
broth, and thicken it with a liaison of four yolks of eggs diluted
with cream and passed through a sieve, and put the soup over
the fire again, stirring in a few table-spoonfuls of blanched
nouilles and a piece of butter. When the soup is hot, pour it
into a soup-tureen, and serve.
Carrot Salad. — Boil some Carrots, and, when cold, slice them
and put them on a dish. Make a salad-dressing, cut some hard-
boiled eggs in halves, and put them round the dish. Chop somo
parsley fine and garnish the dish with this, some capers, and
chopped olives, and pour the dressing over before serving.
Carrots Sautes a la Creme. — Pare off the ends of six good-
sized Carrots, scrape them neatly, wash thoroughly, and cut in
rounds Jin. thick ; put these into a saucepan with white broth
or salted water to cover, place the lid on the saucepan, and lot
them cook for thirty minutes. Remove, drain, and place them
in a saute-pan with 3 table-spoonfuls of bechamel sauce and 1
breakfast-cupful of cream or milk, and season with 1 pinch of
salt, J pinch of pepper, and J pinch of nutmeg. After ten
minutes, place them in a hot dish, sprinkle over 1 pinch of
chopped parsley, and serve.
Carrot Soup.— (1) Scrape six large Carrots, cut off the red
parts, and put them into a stewpan ; slice two onions, cut up
one head of celery and Jib. or so of raw ham, and put them in
the stewpan with the Carrots, then add 1 piled table-spoonful
of butter, put the lid on, and simmer over the fire for ten
minutes ; next add lqt. of stock, and let all simmer until the
vegetables are tender. Drain the vegetables well, pound them
in a mortar, put them in the stock they were cooked in, and
add another pint ; strain this through a fine hair sieve, put it
into the stewpan, and stir gently over a moderate fire until it
boils ; then move the stewpan to one side, skim off all the fat,
and let it simmer gently for a-quarter-of-an-hour. When
ready to serve, add a gill of cream, J teaspoonful of sugar, and
a little pepper and salt.
Page 167 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Carrot Puree 'with Rice. — Mince ljlb. of fresh, tender Carrots, and fry them in a stewpan with a piece of butter, a little salt, and 1 pinch of sugar ; moisten them with a little broth, put the cover on the stewpan, remove it to the side of the fire, and let it boil until the broth is reduced, stirring the Carrots about occasionally. Have two or three potatoes boiled in salted water, and when done drain them and dry in the oven ; then mix them with the Carrots, and pass all together through a sieve. Put this puree into a stewpan, add slowly 2qts. of good broth, and stir it ; when it boils, move the stewpan to the side of the fire, and let it simmer for twenty-five minutes. Season it with salt and pepper, skim all the scum off, thicken with three yolks of eggs, pour it through a fine sieve into a soup-tureen, and add to it 4 table-spoonfuls of boiled rice.
Carrot-Puree Soup. — Mince very finely all the red part of some Carrots, fry it with butter, and finish cooking by adding a little broth ; when done, reduce the broth to a glaze, stir in 6 tablespoonfuls of bechamel sauce, and strain through a sieve. Mix with this puree 3 pints of white broth, then pass it all through a sieve into a saucepan, stand it on the fire, and stir it until it begins to bubble ; then move it on one side of the stove, and leave it for an hour to settle. Skim off all the fat from the broth, and thicken it with a liaison of four yolks of eggs diluted with cream and passed through a sieve, and put the soup over the fire again, stirring in a few table-spoonfuls of blanched nouilles and a piece of butter. When the soup is hot, pour it into a soup-tureen, and serve.
Carrot Salad. — Boil some Carrots, and, when cold, slice them and put them on a dish. Make a salad-dressing, cut some hardboiled eggs in halves, and put them round the dish. Chop somo parsley fine and garnish the dish with this, some capers, and chopped olives, and pour the dressing over before serving.
Carrots Sautes a la Creme. — Pare off the ends of six goodsized Carrots, scrape them neatly, wash thoroughly, and cut in rounds Jin. thick ; put these into a saucepan with white broth or salted water to cover, place the lid on the saucepan, and lot them cook for thirty minutes. Remove, drain, and place them in a saute-pan with 3 table-spoonfuls of bechamel sauce and 1 breakfast-cupful of cream or milk, and season with 1 pinch of salt, J pinch of pepper, and J pinch of nutmeg. After ten minutes, place them in a hot dish, sprinkle over 1 pinch of chopped parsley, and serve.
Carrot Soup.— (1) Scrape six large Carrots, cut off the red parts, and put them into a stewpan ; slice two onions, cut up one head of celery and Jib. or so of raw ham, and put them in the stewpan with the Carrots, then add 1 piled table-spoonful of butter, put the lid on, and simmer over the fire for ten minutes ; next add lqt. of stock, and let all simmer until the vegetables are tender. Drain the vegetables well, pound them in a mortar, put them in the stock they were cooked in, and add another pint ; strain this through a fine hair sieve, put it into the stewpan, and stir gently over a moderate fire until it boils ; then move the stewpan to one side, skim off all the fat, and let it simmer gently for a-quarter-of-an-hour. When ready to serve, add a gill of cream, J teaspoonful of sugar, and a little pepper and salt.
Records on this page
Carrot Puree with RiceCarrot-Puree Soup