CookEat Recipe
Nivernaise Garnishing
Twenty-four small spring carrots glazed for service as a Nivernaise garnish.
Method
Steps
Step 1
Scrape and wash TWENTY-FOUR very small spring carrots. Put with one ounce butter, half teaspoon salt, teaspoon sugar and two saltspoons white pepper; add three gills water.
Step 2
Cover, cook on fire printed FIVE MINUTES, then place in oven for printed FORTY-FIVE MINUTES. Drain off water and use as required around No1315 beef roulade.
Step 3
Measure recovered carrot count and sauce/glaze after drain; No1315 source does not explicitly take all twenty-four carrots, so record actual plated amount.
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