Carrot Ring Mould with Peas and Onions from The Robert Carrier Cookbook by Robert Carrier
Wash carrots; slice thickly and place in a saucepan; cover with cold water and cook over a high heat until water boils. Drain. Simmer blanched carrots in butter, chicken stock and sugar, with salt,...
Ingredients
- 2-3 pounds new carrots
- 4 tablespoons butter
- 1 tablespoon sugar
- salt
- ¼ pint chicken stock
- 6-8 tablespoons grated cheese
- cooked peas and button onions
- 2 eggs
- butter
- freshly ground black pepper
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