New Carrots and Cream Recipe
New Carrots and Cream Recipe with New Carrots, Butter, Egg Yolk and Cream.
INGREDIENTS
1 Bundle of New Carrots
1 oz (25g) Butter
1 Egg Yolk
1/4 pint (75ml) Cream
Salt & Pepper
METHOD
Trim off the green tops, and wash the carrots thoroughly. Throw them into plenty of boiling salted water and boil until just tender. Drain well.
Return them to the saucepan, with the butter and the seasoning of pepper and salt. Beat up the egg yolk slightly with the cream, and stir this mixture into the carrots until it thickens. Then arrange them neatly in a hot dish, pour the sauce from the pan over, then serve.
Enough for 2 people.
Based on the New Carrots and Cream recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).