Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 35

6 good-sized carrots.

1 oz. cooking fat or dripping.

A little fat for frying.

1 gill milk and carrot boilings.

1 oz. flour.

Coarse oatmeal for coating.

1/4 teaspoon vegetable extract (if liked).

Slice the carrots and cook in a very little water until tender (see page 11). Drain well, saving the liquid, and mash with a fork until pureed. Season well with salt, add a grate of nutmeg and shake of pepper.

Make a thick sauce with the flour, liquid and fat (see page 115), and work the puree and vegetable extract into it. Set aside to cool.

When cold, shape into croquettes. Roll in coarse oatmeal that has been previously toasted a little in the oven or under the grill. Fry in a little fat, turning to colour the cakes evenly. Drain and serve hot with good gravy. Or bake in the oven.