Velouté aux Carottes, Otherwise Nivernaise
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.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- one lb. of
- a pinch of table-salt
- one oz. of butter
- one pint of ordinary thin velouté
- one-half pint of white consommé
- one and one-half tablespoonfuls of a fine brunoise of
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut into thin slices one lb.
- of the red part only of carrots, season with a pinch of table-salt and twice that amount of castor-sugar, and stew in one oz.
- of butter.
- Add one pint of ordinary thin velouté and let the cooking of the carrots be completed therein.
- Rub through tammy, finish with one-half pint of white consommé, set to boil, and complete the preparation, when dishing up, with the leason and butter.
- Garnish with one and one-half tablespoonfuls of a fine brunoise of the red part of carrots.
- This soup may also be prepared as a cream.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife