Prepare the cardoons as above, then put them one by one in a sauce-pan with six ounces of fresh melted butter, salt them a little, and add about three-quarters of an ounce of grated Parmesan cheese, and a little Béchamel sauce (see Sauces, p. [119]). Cook them with fire above and below, and serve up hot.
Carrots ‘all’ Aceto.’
Scrape six large carrots and wash them well in cold water, cut them in slices, put them into an earthen pot of boiling water, and boil till tender. Then drain and dry, put them into a salad bowl and pour some white wine vinegar over them, with a little chopped onion and celery and two bay leaves.
Carrots ‘alla Béchamel.’
Scrape and wash six or eight large carrots, and slice them very fine. Cook them slowly in a sauce-pan with two ounces of fresh butter, and a little pounded sugar, salt, and pepper, and stir them continually. In another sauce-pan put one ounce of butter, one ounce of flour, two tumblers of cream (or milk), and salt to taste. Cook for about ten minutes, then pour it over the carrots, and heat again, taking care not to let them boil.
Carrots ‘alla Casalinga.’
Cut up some young carrots into small pieces, and put them into a sauce-pan with salted boiling water. Leave them to boil for several minutes, then drain and put them into a sauce-pan, with four ounces of butter, some salt, and a little pepper, on a hottish fire to bring out the flavour. Add a little flour, and a little broth (or water), and boil again, taking care the carrots do not fall to bits. Then make a sauce with the yolks of two eggs, the juice of half a lemon, and a little chopped parsley, and pour it over the boiling carrots. Take them off the fire at once to prevent the eggs from getting hard, put them on a dish, garnish with fried parsley and fried sippets of bread, and serve up hot.
Carrots ‘alla Panna.’
Scrape and wash six large carrots and cut them into very fine slices. Put them into a sauce-pan and cook slowly with two or three ounces of butter, a little sugar, a teaspoonful of salt and pepper, and mix well together. In another sauce-pan mix four ounces of butter, four ounces of fine flour, two tumblers of cream (or milk), and a pinch of salt. Boil for about ten minutes until the cream begins to bubble, then pour it over the carrots, keep them on the fire, but do not let them boil. Serve hot.