In Béchamel.—Clean, cut, and boil about a quart of carrots as directed and drain them. Mix well together in a saucepan, on the table, about two ounces of butter with a tablespoonful of flour, add about one pint of milk, set on the fire, stir slowly till it comes to a boil, when turn the carrots in, stir for about one minute, add also a little salt, same of sugar, two yolks of eggs; stir and mix well, give one boil, and serve warm.
A la Crème, or with Cream.—Proceed as for a Béchamel in every particular except that you use cream instead of milk.
In Poulette.—Proceed as in Béchamel with the exception that you use broth instead of milk, and add a little parsley, chopped fine, just before serving.
Fines Herbes.—Clean, cut, and boil as directed, about a quart of carrots. Set a saucepan on the fire with two ounces of butter in it, and when melted fry in it a piece of onion chopped fine. When the onion is fried add a pint of broth or water; boil about five minutes, put the carrots in with a teaspoonful of chopped parsley, give one boil, take from the fire, add a few drops of lemon-juice, and serve as warm as possible, with salt to taste.
Au jus.—Proceed as for fines herbes, except that you do not use onions, and put half a pint of broth or gravy.
Glazed.—Clean, cut with a vegetable spoon, and boil as directed, about a quart of carrots, and drain them. Put three ounces of butter in a frying-pan and set it on the fire. As soon as the butter is melted turn the carrots in, toss gently for five or six minutes, then add a little over a gill of rich gravy, sugar to taste, toss again now and then till the gravy is half boiled away, and use. Glazed carrots are seldom served alone, but most generally used as garnishing around a piece of meat.
Stewed.—Clean, and cut carrots in slices, and then blanch them for about five minutes, and drain them. Set a stewpan on the fire with about two ounces of butter in it; as soon as melted put the carrots in with salt, pepper, a pinch of sugar, half a pint of broth; boil gently till cooked, take from the fire, add and mix with the carrots a little chopped parsley, and serve warm.
With Sugar.—Clean and slice about a quart of carrots, and blanch them for five minutes, and then drain them. Put two ounces of butter in a stewpan, and set it on a good fire, and when melted lay the carrots in with salt, pepper, a pinch of grated nutmeg, and about half a pint of broth; sprinkle in it, while stirring with a wooden spoon, about a teaspoonful of flour, and boil gently till cooked. Take from the fire, mix a good tablespoonful of sugar with two yolks of eggs, and those again with the rest, and serve.
Cauliflowers and Broccoli—how to prepare and cook them in water.—Clean and wash them well, throw into boiling water with a little salt and a little flour, boil till cooked, and drain them.
How to serve with Cheese.—Put them on a crockery dish when prepared; pour on a white sauce, in which you have mixed a little grated cheese; then dust the whole with fine bread-crumbs; after which you take a soft brush or a feather, which you dip in lukewarm butter, and put a thin coat of it all over the cauliflowers; then place the dish in a quick oven for ten minutes, and serve as they are, i. e., in the dish in which they have been cooked. This is also called au gratin.