Carrots ‘Sautées.’
Scrape and wash six large carrots and cut them in rounds half an inch thick. Cook them in white broth (or salted water) for half an hour in a covered pan. Then drain, put them in a sauté-pan, add a teacupful of cream (or milk) and three tablespoonfuls of Béchamel sauce (see Sauces, p. [119]), some salt, and pepper, and a little nutmeg. Cook for ten minutes, then place them on a hot dish, sprinkle with chopped parsley, and serve hot.
Carrots ‘in Stufato.’
Take one or two pounds of fine carrots, cut them in pieces, put them in an earthen pot of boiling water, and cook them until nearly soft. Meanwhile, put two ounces of butter, half or three-quarters of a pint of good broth, and one or two tablespoonfuls of powdered white sugar, into a frying-pan, and cook quickly for ten minutes; then take it off the fire, add two well-beaten yolks of eggs, and a little salt and pepper. Then drain the carrots, pour the hot sauce over them, and serve hot.
Carrots ‘allo Zucchero.’
Wash and clean two or three pounds of young carrots and cut them up. Put them in a sauce-pan, add two ounces of fresh butter, a little salt, and water. When cooked, pour a tumbler of cream over them with two ounces of pounded white sugar, replace the sauce-pan on the fire, being careful not to let it boil. Then take it off and mix two yolks of eggs, stirring all well together. Serve hot.
Cauliflower ‘al Borghese.’
Boil a cauliflower in salted water for one hour, drain, and break it into bits. Put a layer of cauliflower into a pie-dish, cover with Béchamel or ‘Alla Panna’ sauce (see Sauces, pp. [119], [125]), and sprinkle with some grated cheese. Fill the dish with alternate layers of cauliflowers and sauce, then cover the top with bread-crumbs, grated cheese, and bits of butter. Bake in a moderate oven for half an hour. Serve hot.