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Carrots
With Parsley
Ingredients:
3 cups sliced carrots
3 tablespoons fresh parsley, finely chopped
2 tablespoons butter
1/2 teaspoon salt
Dash of pepper
Sufficient to serve 6
Preparation:
- Wash and scrape the carrots,
slice in very thin slices, and cook until tender in boiling salted
water.
- Drain
and add the chopped parsley, butter, salt, and pepper.
- Mix
carefully so as not to break the slices of carrot. Serve hot.
TIP: The
addition of parsley to
carrots gives a flavor that improves them very much. Parsley should be
chopped fine and added after the carrots have cooked sufficiently.
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ESCALLOPED CARROTS
Take six
small fine-grained carrots and two small
white onions, boil in
water until tender, from forty-five to sixty minutes, just enough water
to keep from burning. Do not scrape them, and the
flavor will be
retained; do not cover them and the color will be preserved. When the
onions are tender remove them. When the carrots are done peel them and
slice thin. Put in baking dish a layer of carrots, sprinkle with salt
and pepper and dots of butter. Proceed in this way until you have used
all the carrots. Moisten with a cup of new milk, into which a beaten
egg
has been carefully stirred, and a good pinch of salt. Spread over the
top a layer of bread crumbs and bake until a nice brown.
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