Chapter XVIII · Vegetables and Farinaceous Products · No. 2060
2060—Carottes à la Crème
Prepare the carrots as above, and, when the moistening is reduced to the consistence of a syrup, cover them with boiling cream.
Sufficiently reduce the latter, and dish in a timbale.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2060, p. 631. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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