New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1894-04-15
TINY SPRING C1RROTS.
SOME FRENCH METHODS OF COOKING.

Excellent Young carrots are now found In the New
York markets. No vegetable loses 50 much by Keep
ing as the carrot. The winter carrot Is n coarse
rank vegetable. fit only for navoring soups and
sauces and then to be used In the most sparlng
manner 1t is almost equal in its strength and rank
ness to garlic. All recipes for stewed carrots. for
Crecy PURGE. the famous French carrot soup re-
ouire Young French carrots. and those now in mar
ket are In prime condition. II may be somewhat
extravagant to use the root when it is so small
but II is never better though the larger carrots
about the length OF finger. which come In May Or
June at about the same price for which the tiny
roots are sold. are fully as good When the carrot
has obtained It's fun size the French cook uses
only the red part the outside. rejecting the
coarse pith In Havoring soups with winter carrots
this rule should adhered TO. In the case OF the
immature French carrots that come by the bunch
there Is no necessity for this distinction. Indeed
the little roots young and tender that they
have no coarse pth and should be used entire
For carrots a la creme simply scrape the little
roots cut of the green leaves and wash them thor-
oughly Cut them in two. and cook them ei'her III
sailed water or white broth. In either case the
unu,d sboud be boiling hot when the carrots are
mt in and they should simmer just half an hour
Ten minutes before the carrots are DONE make "A
cream sauce and pour It over the carrots ai'er
they have been drained OF the water or stock II
stock has been usel. OF course u should Dc saVeu
and added 10 the general stockpot. better still.
by Itself for q SieClll 'l''g S""P' i'N''~''
cooks sprinkle a teaspoonfu OF minced parsley over
the vcgetable-dish full OF carrots Ia creme, just
before Il is served This is not necessary thouBh
Il gives n pleasant additional flavor
Crhcv soup as the carrot soup OF France II uni
versallv known probably owing 70 the superiority
OF carrots in the neighborhood OF the famous pa,-
te-ground dust as n white bean PURGE is generally
termed n BRETON purfe). Is excellent when maze
Of Young French carrots. Take Two OF thIee
lunches Of these. according TO their size III 'hey
are the very smallest. four punches may be heces-
cary There should be half-pnt OF the roots
after they are scraped and chopped. Add one onion
cbopped and two tablespoonfuls Of butter ana lei
,bern simmer AT the back OF the fire for about ten
minutes IN a covered saucepan. Then add a quar-
| OF white stock half n cupfu OF uncookeH rce'
spray OF soup celery three sprays OF parsley
bav leaf a sprig Of thyme. two cloves n teaspoon
| ful OF salt and a satspoonful or pepper iat III
| these ingredients boil slowly together Tor iorV
minutes Then press the soup through pure'
! sieve add half cup Of cream. and II II Is not o.
the consistency Of PURGE boil II down ilttle' j
on the contrary It Is too thick thin IL by hpu'ns
little more cream or milk PURGE II shonlh DE re
membered to be OF proper consistency shou', oi'"'
| TO the spoon ii should DE h''ie "e'' ~
| cream soup.
| A most delicious consOnTuh is made or vegetables
a Ia rovale For the royae paste, cook bunci
! Of Young French carrots. The young May carry"
sre better for this purpose than the uhy roo'S Una
como at this time OF the year. Nnen tn'y "ic ''''
,ugblv DONE press them through puree sieve
Add two eggs, which should he beaten as TOT o'ne
Io.te n little galt for seasoning and haf cup D
,onsommt Stir all the ingredients thoroushi' ~
rcther Then turn them into pam pu'Iere'
| mould of I'm 4 small round basin VIII 10 oet III
nan containing the carrot royal" IN n secoh" pa" y
! hofing water. idd a drop or two OF carh'he WE
,oble coloring to give 1t brilliant red nue. anu "
| {, cook or poach in the hot water Tor hh'een y
! -. ,oi,n,es or until It Is perfectly firm In IN
! oentre Prepare n royale custard In the same way
| us,ng n PURGE Of boiled asparagus cream sauce
too q, the copsOnme. and spinach green Tor Color
| ,, LET both these custards cool; then cut 'he'
| ,,o dice about a quarter OF an inch IN size W
! it, 1,ce of the came size enough pure whte ceier
| s,olks 20 make the same quantity az you nav y
| zach ~ the custards Prepare three quarts Vi NV
.h,oLe, consomrne Cook six tablespoonIus Oh pea
,on,oca I'm il for thirty minutes. or uhtH eaon graz
| . a cleor TRANSPARENT Rlobue. Add the reo' gre
and white dice. and you have spring soup WIZ.
a NOT only very dainty TO look upon Dui mos W.
| cate and exquisite in favor. BE careIui '"h' ~!
o,,oIa custards are well Favored. This can ne uo
,riy h,, tasting Some cooks would add a u'oP =
,,,o ~ custard TO the carrot royale TO give !. A
rancv of favor but this Is matter OF inu, rooer
'II. I, &c n fashionable fad OF COOKE ~ Pr
=" nee a considerable quantity OF pet X raiat p
their royaIos. making them quite not ~ '"'