Chapter XIII · Soups · No. 674
674—Velouté aux Carottes, otherwise Nivernaise
Cut into thin slices one lb. of the red part only of carrots, season with a pinch of table-salt and twice that amount of castor-sugar, and stew in one oz. of butter.
Add one pint of ordinary thin velouté and let the cooking of the carrots be completed therein. Rub through tammy, finish with one-half pint of white consommé, set to boil, and complete the preparation, when dishing up, with the leason and butter.
Garnish with one and one-half tablespoonfuls of a fine brunoise of the red part of carrots.
This soup may also be prepared as a cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 674, p. 238. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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