[2059—CAROTTES GLACÉES POUR GARNITURES]
New carrots are not parboiled; they are turned, whole, halved, or quartered, according to their size, and then trimmed. If old, they should be turned to the shape of elongated olives, and parboiled before being set to cook.
Put the carrots in a saucepan with enough water to cover them well, one-half oz. of salt, one oz. of sugar, and two oz. of butter per pint of water.
Cook until the water has almost entirely evaporated, so that the reduction may have the consistence of a syrup. [Sauté] the carrots in this reduction, that they may be covered with a brilliant coat.
Whatever be the ultimate purpose for which the carrots are intended, they should be prepared in this way.
[2060—CAROTTES A LA CRÈME]
Prepare the carrots as above, and, when the moistening is reduced to the consistence of a syrup, cover them with boiling cream.
Sufficiently reduce the latter, and dish in a timbale.
[2061—CAROTTES A LA VICHY]
Slice the carrots, and, if they be old, parboil them.