2 9 8 COOKING VEGETABLES 



a small quantity of cream or milk ; stir the sauce 

 until it is perfectly smooth, then add a tablespoonful 

 of chopped parsley and after removing the pan from 

 the stove add, by degrees, a tablespoonful of fines herbes 

 vinegar and pour the sauce over the Carrots. Carrots 

 which are not young can be utilised for a puree. After 

 cleaning them thoroughly, scrape or grate off the red 

 outer portion, which is always the best part of the 

 Carrot, and cook it in boiling stock, using some of the 

 fat of the latter or butter ; when done the stock should 

 be absorbed. Pass the puree through a sieve, reheat 

 it and season it, then add a small quantity of boiling 

 cream which has been thickened in a separate sauce- 

 pan with flour and butter which have been cooked 

 together for a few minutes ; mould the puree neatly 

 on a hot dish and scatter a little finely chopped parsley 

 over it. There are many ways of cooking small early 

 Carrots, and the following are only a few examples. 

 Trim them, after they are cleansed, so that they are 

 a uniform size in cone or pear shape or leave them 

 round. Then place them in boiling water, seasoned 

 with salt and sugar and enriched with a small quantity 

 of good dripping, or the fat from the surface of some 

 beef stock, until they are tender ; drain them and put 

 them into a saucepan containing plenty of butter and 

 some chopped parsley ; add salt, pepper, a little grated 

 nutmeg and a few drops of tarragon vinegar and serve 

 them very hot. Young Carrots may also be stewed 

 according to the directions given above, but if possible 

 veal stock should be used. When they are done take 



