Carrots Glazed or with Fine Herbs

Turn or cut out with a spoon (Fig. 91) some carrots, shaping them to resemble olives; blanch, then saute in butter with a little sugar; moisten with broth (No. 194a) and cook slowly until reduced to a glaze, and the moistening reduced the same, in the meanwhile having the carrots done; add a little root glaze (No. 403) and then dish up in a pyramid.

For Fine Herbs add to the carrots prepared as for the above some chopped parsley and finely cut-up chives.