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Colossal Cookbook
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1990-03-26
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CARROTS VICHY
1 lb. carrots, scraped and cut 2 cups water
into slices 1/2 inch thick 1 tsp granulated sugar
2 Tbl. butter, cut into 1/4 tsp. salt
small pieces 1 tsp. chopped parsley
In heavy saucepan, combine carrots, butter, water, sugar, and salt.
Cover. Bring to boil. Lower flame and simmer for 30 minutes. Shake
carrots gently into pan, and continue cooking, shaking carrots
occasionally, for 20 minutes more, or until they are golden brown.
Sprinkle with parsley. Serve hot. Serves 4
PEAS A LA FRANCAISE
2 cups shelled peas 2 sprigs parsley
(fresh, frozen, or canned) 3 Tbl. butter
6 lettuce leaves 1 tsp. salt
6 small white onions 1/2 tsp. pepper
1 1/2 tsp. granulated sugar 1/2 cup water
In saucepan, combine peas, lettuce, onions, sugar, parsley, 2 Tbl.
butter, salt, and pepper. Mix well. Let stand for 1 hour. Just before
cooking, add water. Cover and bring to a boil. Then cook briskly for
25 minutes, when the liquid in the pan should be reduced to
approximately 2 Tablespoons. Remove pan from fire and add 1 Tblsp.
butter. Do not stir, but roll pan gently until butter is melted.
Serves 4