Chapter XVIII · Vegetables and Farinaceous Products · No. 2061
Built upon: No. 2059Carottes Glacées pour Garnitures
2061—Carottes à la Vichy
Slice the carrots, and, if they be old, parboil them.
Treat them exactly after the manner of the “Glazed Carrots” of No. 2059, Carottes Glacées pour Garnitures; dish them in a timbale, and sprinkle them with chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2061, p. 631. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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