Reference > Farmer's Cookbook > VEGETABLES > Carrots, Poulette Sauce
  Carrots and Peas Creamed Cauliflower  
CONTENTS · BIBLIOGRAPHIC RECORD

Carrots, Poulette Sauce

Wash, scrape, and cut carrots in strips, cubes, or fancy shapes, cover with boiling water, let stand five minutes; drain, and cook in boiling salted water, to which is added one-half tablespoon butter, until soft. Add to recipe for sauce given under Macédoine of Vegetables à la Poulette .


CONTENTS · BIBLIOGRAPHIC RECORD
  Carrots and Peas Creamed Cauliflower  
 
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