Treat them exactly after the manner of the “Glazed Carrots” of No. [2059]; dish them in a timbale, and sprinkle them with chopped parsley.
[2062—PURÉE[!-- TN: acute invisible --] DE CAROTTES]
Slice the carrots, and cook them in slightly-salted water, with sugar and butter, as for “Glazed Carrots,” and a quarter of their weight of rice. Drain them as soon as they are cooked; rub them through a fine sieve; transfer the purée to a sautépan, [632] ]and dry it over a fierce fire, together with three oz. of butter per lb. of purée.
Now add a sufficient quantity of either milk or consommé to give it the consistence of an ordinary purée. Dish in a timbale with triangular [croûtons] of bread-crumbs, fried in butter at the last moment.
This purée is very commonly served as a garnish with braised pieces of veal.
[2063—FLAN AUX CAROTTES]
This is served either as a vegetable or a sweet.
Line a flawn ring with good, short paste (No. [2358]); coat the inside of the flawn with a round piece of paper, and fill it with rice or split peas. Bake it without letting it brown; remove the split peas or the rice, as also the paper, and garnish the flawn crust with a slightly sugared purée of carrots. Cover this purée with half-discs of carrot cooked as for No. [2059], and kept unbroken. Coat with the cooking-liquor of the carrots reduced to a syrup, and put the flawn in the oven for five minutes.
[2064—CELERY (Céleri)]
Celery for braising should be non-fibrous, white, and very tender. Cut the sticks till they measure only eight inches from their roots; remove the green leaves all round; trim the root; wash with great care, parboil for one-quarter hour, and cool.