Carrot Puree Recipe

Instructions

1. Use only the outer, dark-colored portion of the carrots.
2. Scrape, wash, and cut in dice enough to make a cup.
3. Fry them in 2 tablespoons of butter until slightly browned.
4. Pour over them enough broth to well cover, and simmer until soft.
5. Let it cook until reduced to a thick pulp.
6. Stir in 5 or 6 tablespoons of bechamel sauce, and strain through a fine strainer.
7. Add 6 pints of white broth and strain again, and put it on the fire and stir until it bubbles; then set it aside to cool and skim off all fat from the top.
8. Beat the yolks of 4 eggs, mix them with half a cup of cream, and strain through a sieve into the puree; then put it over the fire and stir until it thickens.
9. It must not boil.
10. Add a few noodles and a lump of butter the size of an egg; pour into a hot tureen, and serve.