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Carottes Glacées Pour Garnitures

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. New carrots are not parboiled;
  2. they are turned, whole, halved, or quartered, according to their size, and then trimmed.
  3. If old, they should be turned to the shape of elongated olives, and parboiled before being set to cook.
  4. Put the carrots in a saucepan with enough water to cover them well, one-half oz.
  5. of salt, one oz.
  6. of sugar, and two oz.
  7. of butter per pint of water.
  8. Cook until the water has almost entirely evaporated, so that the reduction may have the consistence of a syrup.
  9. Sauté the carrots in this reduction, that they may be covered with a brilliant coat.
  10. Whatever be the ultimate purpose for which the carrots are intended, they should be prepared in this way.