Nero Wolfes Carottes Flamandes

Recipe look good to you?     

Nero Wolfes Carottes Flamandes Ingredients

1 lb Carrots	1 tb Orange rind, grated
1/4 c Cold water	3 Egg yolks
8 tb Butter	1/2 c Heavy cream
1/4 ts Salt	1 tb Parsley, chopped
3 tb Sugar	2 tb Sweet butter, melted

Instructions for Nero Wolfes Carottes Flamandes

Wash and scrape the carrots, cutting them into 1-inch sections and trimming the ends. Blanch them in boiling water to cover for 5 minutes, drain, and place in a well-buttered casserole. Add the cold water and butter, and season with salt and sugar. Cover the casserole and bring the liquid to a boil. Reduce the heat and continue to cook the carrots for 20 minutes or longer until they are tender. Shake the casserole every 5 minutes or so to prevent the carrots from sticking to the pan. Five minutes before the carrots are done, add the grated orange rind and stir. When the carrots are cooked, remove them from the heat. Mix the egg yolks with the cream, parsley and melted butter. Add the mixture to the casserole, stirring gently, and put back over a low flame. When the sauce begins to thicken (do not let it boil), remove from the heat and serve. (The Father Hunt) SOURCE: The Nero Wolfe Cookbook by Rex Stout : The Viking Press, Inc. : 625 Madison Avenue, New York, NY 10022 : ISBN 670-50599-4 : Library of Congress #72-75754 : 1973 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized

More like this...

Nero Wolfes Anchovy Butter

Nero Wolfes Bacalhau (Portuguese Salt Cod)

Nero Wolfes Baked Scallops

Nero Wolfes Bread Triangles Fried in Anchovy