2062—Purée de Carottes

Slice the carrots, and cook them in slightly-salted water, with sugar and butter, as for “Glazed Carrots,” and a quarter of their weight of rice. Drain them as soon as they are cooked; rub them through a fine sieve; transfer the purée to a sautépan, and dry it over a fierce fire, together with three oz. of butter per lb. of purée.

Now add a sufficient quantity of either milk or consommé to give it the consistence of an ordinary purée. Dish in a timbale with triangular croûtons of bread-crumbs, fried in butter at the last moment.

This purée is very commonly served as a garnish with braised pieces of veal.