(Recipe #11, page 51)
The earliest carrots should only be gently scraped; if they are very young, rub them vigorously instead with a coarse kitchen towel. Do not slice them. Rinse thoroughly until clean, but don’t place them in water. Cook until tender in boiling water, butter, and a little salt (it is easy to oversalt them) as a court-bouillon. Before serving dust with a pinch of flour and toss with finely chopped parsley.
Cooking time: 1 hour.
Side dishes: cutlets of various kinds, fried meat patties, fried sausages, smoked or salted tongue.
Translated by David Green.