Chapter XVIII · Vegetables and Farinaceous Products · No. 2063
Built upon: No. 2358Fine, Short or Flawn Paste (For Fruit Tarts)No. 2059Carottes Glacées pour Garnitures
2063—Flan aux Carottes
This is served either as a vegetable or a sweet.
Line a flawn ring with good, short paste (No. 2358, Fine, Short or Flawn Paste (For Fruit Tarts)); coat the inside of the flawn with a round piece of paper, and fill it with rice or split peas. Bake it without letting it brown; remove the split peas or the rice, as also the paper, and garnish the flawn crust with a slightly sugared purée of carrots. Cover this purée with half-discs of carrot cooked as for No. 2059, Carottes Glacées pour Garnitures, and kept unbroken. Coat with the cooking-liquor of the carrots reduced to a syrup, and put the flawn in the oven for five minutes.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2063, p. 632. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →