Harper's cook book encyclopædia

Carrots (to dress in the German way). — Melt 2 ozs. of butter in a saucepan. Lay in it six carrots cut into thin slices, with a little salt, pepper, grated nutmeg, and a teaspoonful of finely minced onion. Let them remain until tender, adding every now and then, as it is required, a little water or stock. Thicken the sauce with a little flour, and about a quarter of an hour before serving add one table- Carrots a la Flamande VEGETABLES Cauliflower, Fried spoonful of finely minced parsley. Time, one hour. Carrots a la Flamande. — Take a bunch of young carrots, wash them well, cut off the heads and points, and place them in boiling water for five minutes. Take them out, drain, rub off the skin with a coarse cloth, cut them into very thin slices, and put them into a saucepan with a cupful of water, a little salt and pepper, and a piece of butter the size of a small egg. Cover them closely, and simmer gently for twenty minutes, shaking the pan occasionally in order that they may be equally cooked. Mix the yolks of two eggs with a cupful of cream and a dessert - spoonful of finely chopped parsley. Draw the pan from the fire for a couple of minutes, take off the cover, put a table-spoonful or two of the liquid with the eggs and cream, then pour the whole gradually into the saucepan. Stir the sauce until it thickens, and serve the carrots with the sauce poured over them. Time to stew the carrots, half an hour. Carrots a la Francaise. — Twelve new carrots, a little parsley, some seasoning, a pinch of powdered white sugar, one lemon, and 2 ozs. butter. Scrape and wash the carrots, put them in cold water with a little salt, boil until tender, and drain them in a stewpan with the butter, some seasoning, a pinch of white sugar, a little finely chopped parsley, and the juice of one lemon. Put in the carrots, saute a few minutes, then serve very hot. Carrots, Fried. — Wash and partly boil the carrots whole ; cut them into thin slices, dip them in egg and finely grated bread-crumbs, and fry in hot butter or lard. Serve them piled high on a dish. Cold carrots may be warmed up this way. Time to fry, ten minutes. Carrots, Puree of. — Wash and scrape some fine large carrots. Cut the red part off in thin slices, and boil these for about a quarter of an hour. Take them out, drain, and put them into a saucepan with an onion stuck with two cloves, a little salt and pepper, a small piece of butter, and just enough stock to cover them. Let them boil gently till tender, then pass them through a coarse sieve, Place the pulp in a stewpan with % lb. of butter, a little grated nutmeg, a small piece of sugar, and a cupful of stock, and stir until it is thick. The puree may be served with stewed mutton cutlets round it. Time, two hours and a half. Cauliflowers, Boiled. — When cleaned and washed, drop them into boiling water, into which you have put salt and a teaspoonful of flour, or a slice of bread ; boil till tender ; take off, drain, and dish them ; serve with a sauce spread over, and made with melted butter, salt, pepper, grated nutmeg, chopped parsley, and vinegar. Another way : — Make a white sauce, and, when the cauliflowers are dished as above, turn the white sauce over and serve warm. They may also be served in the same way with a milk, cream, or tomato sauce, or with brown butter. Cauliflower a la Francaise. — Cut