Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 132

Table of Contents

Peel four very red carrots, wash them, cut them with a small scooper the size of a large pea, the outside or red part of the carrot only; when ready, put them into a stewpan of boiling water, let them simmer about a quarter of an hour, then put them on a sieve to drain; peel and scoop the same size six turnips, and twenty button onions, put a teaspoonful of sugar into a stewpan with an ounce of butter, and the turnips and onions, pass them over a moderate fire about five minutes, then add the carrots, set them again over the fire until they are covered with a white glaze, add ten tablespoonfuls of white broth (No. 133), let them boil about ten minutes, take off all the butter and scum, then add ten tablespoonfuls of bechamel sauce (No. 7), let it reduce until rather thick, season with a little salt if required; and five minutes before serving add three tablespoonfuls of liaison (No. 119), a few French beans, peas, asparagus, Brussels sprouts, or any green vegetable in season.