Paste Cases For Carrots A La Francaise

Rub a quarter of a pound of fine flour with two ounces of butter, a little salt and cayenne till smooth, then mix in one whole raw egg and a little cream, making it into a stiff dry paste, roll this out thinly, and with it line some little corbeille or croustade tins; prick the paste well at the bottom to prevent it blistering, line them with a buttered kitchen paper and fill up with raw rice, bake them in a moderate oven till a pretty golden colour and quite crisp, then remove the rice and papers and use as directed above. Stamp out some tiny rings of the same paste with a fluted cutter, bake them, then brush each over with a very little raw white of egg, sprinkle them with a little chopped raw green parsley, and use for ornamenting the tops of the cases when prepared.

Carrots A Ltnd Carottes A L'ind

Take for five or six persons about one and a half pounds of young-carrots and pull or cut off the tops; well wash the carrots in cold water and peel them, then put them into a saucepan with sufficient cold water to cover them, and bring to the boil; then drain and rinse in cold water and rub them in a dry cloth to remove the outer skin; trim the tops round with a knife, and if they are large cut them in halves, then place them in a stewpan with one and a half ounces of butter, a bunch of herbs (such as thyme, parsley, and bayleaf), a dust of Marshall's Coralline Pepper, and two finely-chopped eschalots; fry these for about ten to fifteen minutes, then add half a pint of good-flavoured stock, and boil together for about an hour, adding a little more stock as that in the pan reduces, then remove the herbs and add two tablespoonfuls of thick Espagnol sauce (vol. i.), four ounces of cooked lean ham or tongue cut up in little dice shapes, a teaspoonful of chutney, a saltspoonful of curry paste, and the juice of half a lemon; reboil and add one finely-chopped green capsicum from which the seeds have been removed; put into a basin two raw yolks of eggs and half a gill of thick cream, mix well together, then pour into the stewpan with the carrots and stir till the sauce thickens, add a teaspoonful of chopped parsley, and dish up in a border of plainly-boiled rice. Serve hot for a luncheon or second-course dish.

Carrots A La Maiden Carottes A La Maiden

Take some new carrots, peel or scrape them, and wash in clean cold water. If they are large, cut them into lengths of about two and a half inches long, or, if small, cut them in halves or quarters and put them in a stewpan with sufficient cold water to cover them, add a little salt and bring to the boil, then strain and dry in a clean cloth. Put into a stewpan about one ounce of butter, and fry the carrots for about a quarter of an hour, then add about half a pint of white wine, half an ounce of glaze, one eschalot chopped fine, and a bunch of herbs (such as thyme, parsley, bayleaf), cover the pan over and let the contents simmer gently for about two hours, then take up the herbs and add two or three tablespoonfuls of thick Brown sauce (vol. i.), boil up again and add eight or ten nice round slices of blanched beef marrow (vol. i. page 83); allow this to get hot, then add a teaspoonful of French capers and the same of chopped raw parsley, a few drops of liquid carmine, and serve very hot in a vol-au-vent case (see ' Vol-au-Vent a la St. George ') on a hot dish for an entree or for a second-course dish.