Carottes a la Poulette

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take some young carrots, clean and scrape them, and boil them in salted water till they are well cooked. Cut them either across in thin slices or lengthwise, in four quarters. Keep them hot. Meanwhile prepare a Béchamel sauce well seasoned with a little grated nutmeg. When it has cooked sufficiently add to it the yolk of an egg diluted with a little wine vinegar; stir well, pour it over the carrots, shake over the fire for two minutes, throw in chopped parsley and chervil, and serve at once.