Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 134

Table of Contents

Peel four carrots, cut them lengthwise in slices a quarter of an inch thick, have ready a small long round cutter, cut as many pieces as possible out of each slice, boil them in water a quarter of an hour; peel and cut some turnips exactly the same; peel twenty button onions, put a teaspoonful of sugar into a stewpan with an ounce of butter and the turnips and onions; drain the carrots on a sieve and add them; toss the whole over a moderate fire about ten minutes, then put ten tablespoonfuls of consommé (No. 134), to the vegetables, let them simmer until quite tender, reduce and skim them well, then put twelve tablespoonfuls of brown sauce (No. 1), into another stewpan with six ditto of consommé, reduce until rather thick, then add the vegetables, two spoonfuls of green peas, one ditto of French beans, a few small pieces of cauliflower, and a few heads of asparagus; let the whole simmer twelve or thirteen minutes; season with a little salt and sugar if required; just before serving put in an ounce of butter, toss it about until melted; a bunch of parsley, with a bay-leaf, is a great addition to the flavour if stewed with them.