Carrot Purée

Ingredients

• carrots
• water
• salt
• sugar
• butter
• rice
• butter
• milk or Consommé
• crumb bread

Instructions

1. Slice the carrots.
2. Cook them in lightly salted water with sugar and butter, as for the Carottes glacées, together with a quarter of their weight of rice.
3. Drain them as soon as they are cooked and pass them through a fine sieve.
4. Take the purée in a sautoir and dry it out over a brisk fire with 100 grammes of butter per pound of purée.
5. Add milk or Consommé, in sufficient quantity to give it the consistency of an ordinary purée.
6. Dress in a timbale with croûtons of crumb bread cut into triangles and fried in butter at the moment.