Recipes > Soup > Veloute with new Carrots

Veloute with new Carrots

Instructions

Take small, young carrots, clean and wash them, then blanch them for about five minutes. Set them on the fire, cover with broth or consomme; boil gently till done, and serve.

Print

Print recipe/article only

Source

Hand-Book of Practical Cookery (1884).


comments powered by Disqus