Recipes Featuring Carrots
- Veau à la Blanquette
1 cup cooked, roasted veal
3/4 lb uncooked breast of veal
2 Tbsps carrots, celery or turnips, chopped
Sprig of parsley
1 bay leaf
1 tsp salt
1/4 tsp pepper
2 Tbsps butter
2 Tbsps flour
1 egg - Puree St. Germain with Frankfurters
1 smoked ham bone
1 quart water
4 1/2 cups shelled peas
3 medium-sized carrots, sliced
2 medium-sized onions, chopped
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon sugar
1 quart milk
2 table - Lamb Haricot
2 pounds chops
1 slice onions
2 carrots
Pepper and salt
1 cup hot water
- Brisket of Beef Bouilli
6-7 lbs beef brisket
Bunch of parsley
Bunch of thyme
1 large onion, sliced
1 head of celery, cut in small pieces
1 dozen whole grains of allspice
1 dozen whole grains of black pepper
1 tsp salt - Rice Soup with Vegetables
Rice water
Carrots, diced
Celery tops
Green onion
Sprig of parsley
Other green vegetables
Salt
White pepper
Cooked peas or string beans - Plum Pudding | 1 pound raisins
1 pound raisins
1 pound currants
1/2 pound citron
3 large carrots
1/2 pound suet, chop fine
2 cups dry bread crumbs
2 cups flour
1/2 cup brown sugar
1 teaspoon cloves
2 teaspoons cinnamon
1 - Consomme, Albany
1 quart beef stock
1 tablespoon diced carrots
1 tablespoon diced turnips
2 tablespoons peas
2 tablespoons diced string beans
2 tablespoons diced celery
5 pieces boneless chicken wings
Salt and - Giblet and Vegetable Stew
3 sets of giblets, about 1 1/4 pounds
1/2 tablespoon flour
2 tablespoons butter
2 cups tomatoes
1 medium onion, chopped
1/2 cup julieene carrots
2/4 cup julienne peppers
2 tablespoons julienne - Hungarian Goulash
4 pounds beef from the neck or shoulder
2 onions, minced
Garlic chopped
Salt and pepper, paprika
2 tablespoons flour
1 quart stock
2 tablespoons tomato puree or past
2 fresh tomatoes
2 carrots - Fiskesuppe | 1 1/2 quarts fish bouillon
1 1/2 quarts fish bouillon
1 cup milk
2 ounces butter
1/2 cup flour
1 cup cream, sweet or sour
Chives to flavor
Fish balls or carrots
