To-days Recipe
CARROT MOULDS Take sufficient carrots, cut into small pieces, to fill a pint measure, and cook the vegetable in a table-, spoonful of butter for about ten minutes, stirring continually. Then just cover with boiling water and simmer till tender. Drain and press the carrots through a sieve. Mix with one whole egg and the yolk of another, both slightly beaten, and season to taste with salt and pepper. Turn into small, buttered moulds, not quite filling them, place them in a dish containing a little hot water and cover with greased paper. Bake for a quarter of an hour or till the mixture is firm to the touch, and leave for a few moments after taking from the oven. Then unmould carefully on to a warm dish, sprinkle with freshly-chopped parsley, and serve surrounded with white sauce.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/DOM19350725.2.21.3
Bibliographic details
Dominion, Volume 28, Issue 255, 25 July 1935, Page 4
Word Count
140To-days Recipe Dominion, Volume 28, Issue 255, 25 July 1935, Page 4
Using This Item
Stuff Ltd is the copyright owner for the Dominion. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.