Recipes > Vegetables > Carrots > Carrots a la Brabanconne

Carrots a la Brabanconne


Pare carrots, cut in slices and then cook until tender. Drain.

Place a layer of carrots in a baking dish. Sprinkle with fine bread crumbs and salt and paprika and then sift 2 tablespoons of grated cheese over each layer. Repeat this until the dish is full.

Cover with 1 1/2 cupfuls of cream sauce. Sprinkle with grated cheese and fine bread crumbs. Bake in a hot oven for twenty minutes.


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Mrs. Wilson's Cook Book (1920).

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