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Classic
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page 292
Carrots.
Peel and shape the roots; scald them; boil them in a strong soup made of
chicken; add salt, sugar, pepper and glaze them by letting them boil on over a
gradually waning fire.
Fried celery.
Peel and cut the celery in pretty thick slices; dip them in beaten eggs, roll
them in bread crumbs mixed with sugar, and then fry in butter until they turn a
nice light brown color. When ready, take the fried butter, mix with yolks and
white wine, and pour over the celery.
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Classic
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