From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Cook peeled, sliced carrots until tender; reserve cooking water. Mash carrots and measure 1-1/2 cups. Season with 1 Tablespoon of the butter, celery salt, monosodium glutamate, salt, pepper and onion. Stir in 1/2 cup water, bread crumbs and the well-beaten egg yolks. Fold in stiffly-beaten egg whites and bake in buttered ring mold in 325 degree oven for 25-30 minutes. Melt remaining butter; pour it over ring after unmolding, before serving. Sprinkle with chopped parsley. Creamed peas may be served in center.
SERVES: 4 - 6
- 6 to 8 carrots
- 3 Tablespoons butter
- Celery salt
- Monosodium glutamate
- Salt and pepper
- 1 Tablespoon grated onion
- 1/2 cup bread crumbs
- 3 eggs, separated
- Chopped parsley
TO PREPARE:
Cook peeled, sliced carrots until tender; reserve cooking water. Mash carrots and measure 1-1/2 cups. Season with 1 Tablespoon of the butter, celery salt, monosodium glutamate, salt, pepper and onion. Stir in 1/2 cup water, bread crumbs and the well-beaten egg yolks. Fold in stiffly-beaten egg whites and bake in buttered ring mold in 325 degree oven for 25-30 minutes. Melt remaining butter; pour it over ring after unmolding, before serving. Sprinkle with chopped parsley. Creamed peas may be served in center.
SERVES: 4 - 6
