Carrots A La Rosina Carottes A La Rosina

Take some new carrots, say about one and a half to two pounds, for five or six persons, wash them and put them in a saucepan with enough cold water to cover them, add a little salt, and bring to the boil, strain off, and rub them in a dry cloth to remove the skins and the tops, and if they are not very small they can be cut into three or four pieces. Have a pint of good-flavoured Brown stock (vol. i.), and put it into the saucepan with the carrots, a bunch of herbs, a few drops of carmine, and one peeled onion that is stuck with two cloves; place a lid on the pan, and let the contents boil for about one hour, when the liquor will have become reduced to about half the quantity; put into a basin a teaspoonful of arrowroot and mix it up with a tablespoonful of cold water and the strained juice of half a lemon, and pour it into the saucepan through a strainer, let all boil up again together, and then sprinkle in a pinch of finely-chopped parsley, and dish up the carrots in a pile in a square case made of puff paste, and garnish the top with four bunches of cooked shredded cucumber, arranged rather high. Serve on a hot dish for a second-course or luncheon dish.

Paste Case For Carrots A La Rosina

Take a quarter of a pound of puff paste (vol. i.), and with it line a square fleur ring to about a quarter of an inch thick; place a piece of buttered paper inside the paste, fill it up with raw rice and place it in a moderate oven and bake it for about twenty minutes; then remove the paper and rice and brush the inside of the case over with warm glaze and dust it over with grated Parmesan cheese; then put it again in the oven for about five minutes; remove from the fleur ring and use.

Carrots A La Brunswick Carottes A La Brunswick

Take about a pound of small, young, freshly-gathered carrots, scrape or peel them, and well wash in cold water, and put them in a stewpan with enough cold water to cover them; add a pinch of salt, bring to the boil, then strain and rinse in cold water, and put again into the stewpan with half an ounce of fine, sifted flour, the liquor from a tin of button mushrooms, a wineglassful of sherry, a pinch of castor sugar, a few drops of carmine, and a quarter of a pint of good Brown sauce (vol. i.); cover the stewpan, and let the carrots simmer in the liquor on the stove for about two hours; then strain them, add another quarter of a pint of Brown sauce and the strained juice of an orange to the liquor in the pan, and reduce this to a thick, creamy consistency; then wring it through a clean tammy cloth, return it to the stewpan, add the carrots and button mushrooms, about eight or ten Spanish olives that have been turned and finely shredded, and two ounces of lean cooked ham, cut in the same way; put these to get hot in the bain-marie; have a quarter of a pound of Patna rice prepared as for curry, and, when quite dry and hot, put it in a stewpan with two ounces of warmed fresh butter, mix together, sprinkle with a little finely-chopped parsley, and chopped lean ham or tongue, and form this into a border; then turn the carrots, etc, into it, and serve for a second-course or luncheon dish.