The Golden Rule Cook Book: Six hundred recipes for meatless dishes

Chapter 161: CARROTS DELMONICO

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Cooking & Drinking Nutrition Philosophy & Ethics

About This Book

A practical vegetarian cookery manual combines an ethical introduction arguing for abstaining from animal flesh with hands-on household guidance and organized recipes for meatless fare. It offers kitchen and dining-room advice, suggestive comments, and recipe sections covering soups, vegetables and combinations, nut dishes, rice and macaroni, croquettes, timbales and patties, sauces, eggs, cheese, salads, savouries, sandwiches, pastry, breads and desserts, followed by menus and an index. The recipes avoid mimicking meat and emphasize palatable preparation of unadulterated plant-based ingredients, with tips on cooking technique, serving, and menu planning to sustain compassionate, practical vegetarian living.

CARROTS DELMONICO

Scrape and cut in dice enough carrots to fill a small baking dish; cover with boiling water in which is 1 tablespoon of sugar, and 1 tablespoon of butter, and let cook for half an hour, or until tender. Drain and let them cool, and then arrange them in the baking dish with the following sauce: Melt 3 tablespoons of butter, add 3 tablespoons of flour, and when this is smooth stir into it, using a little at a time, 1 cup of the stock in which the carrots were cooked, ½ cup of cream or milk containing the beaten yolks of 2 eggs; when smooth add ½ tablespoon of lemon juice, and salt and pepper well. Sprinkle the top with finely rolled crumbs and let brown in the oven.