| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Side dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Carrots |
| 1/4 |
c |
Cold water |
| 8 |
tb |
Butter |
| 1/4 |
ts |
Salt |
| 3 |
tb |
Sugar |
| 1 |
tb |
Orange rind, grated |
| 3 |
|
Egg yolks |
| 1/2 |
c |
Heavy cream |
| 1 |
tb |
Parsley, chopped |
| 2 |
tb |
Sweet butter, melted |
|
|
(The Father Hunt) |
INSTRUCTIONS
Wash and scrape the carrots, cutting them into 1-inch sections and trimming
the ends. Blanch them in boiling water to cover for 5 minutes, drain, and
place in a well-buttered casserole. Add the cold water and butter, and
season with salt and sugar. Cover the casserole and bring the liquid to a
boil. Reduce the heat and continue to cook the carrots for 20 minutes or
longer until they are tender. Shake the casserole every 5 minutes or so to
prevent the carrots from sticking to the pan. Five minutes before the
carrots are done, add the grated orange rind and stir. When the carrots are
cooked, remove them from the heat. Mix the egg yolks with the cream,
parsley and melted butter. Add the mixture to the casserole, stirring
gently, and put back over a low flame. When the sauce begins to thicken (do
not let it boil), remove from the heat and serve.
SOURCE: The Nero Wolfe Cookbook by Rex Stout
: The Viking Press, Inc.
: 625 Madison Avenue, New York, NY 10022
: ISBN 670-50599-4
: Library of Congress #72-75754
: 1973
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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