Chapter XVIII · Vegetables and Farinaceous Products · No. 2059
2059—Carottes Glacées pour Garnitures
New carrots are not parboiled; they are turned, whole, halved, or quartered, according to their size, and then trimmed. If old, they should be turned to the shape of elongated olives, and parboiled before being set to cook.
Put the carrots in a saucepan with enough water to cover them well, one-half oz. of salt, one oz. of sugar, and two oz. of butter per pint of water.
Cook until the water has almost entirely evaporated, so that the reduction may have the consistence of a syrup. Sauté the carrots in this reduction, that they may be covered with a brilliant coat.
Whatever be the ultimate purpose for which the carrots are intended, they should be prepared in this way.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2059, p. 631. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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