Carrots à la Lilloise from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Scrape or peel some good fresh carrots, say four or five, and if they are large split them lengthways in five or six pieces, taking out the core, which can be used for flavouring purposes; cut thes...
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Cooking tools:
- Peeler
- Paring knife
- Chef's knife
- Cutting board
Ingredients
- plenty of cold water
- sugar
- salt
- veloute sauce
- fresh carrots
- turnips
- croûtons of bread
- carrots
- cream
- parsley
- capers
- lemon juice
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