Puree Of Carrots Recipe

Ingredients for Puree Of Carrots

• 3 cups sliced carrots
• 1 teaspoon salt
• 1 teaspoon sugar
• ¼ teaspoon white pepper
• ½ lb. stale bread
• 1 qt. veal broth

Instructions

1. Cook the carrots for ten minutes; drain and cook gently again until tender, with 2 cups of water and seasonings.
2. Add the bread, broken into bits, and the broth.
3. Simmer for an hour; pass through a puree sieve.
4. If too soft, allow it to cook away longer; if too dry, add a little more broth or milk.
5. Serve with breast of lamb, chops, or veal cutlets.