Puree of Carrots

Made with two pounds of the red part of minced carrots; blanch and then finish cooking them in four ounces of butter without browning; moisten with a quart of veloute stock (No. 422), season with salt and a little sugar, and let cook slowly until the carrots are tender, and the broth reduced. In case they should not be sufficiently moistened, add a little more beef stock (No. 194a), then pound the whole in a mortar; press them through a sieve, and return this puree to the saucepan with a pint of thick bechamel (No. 409); stir briskly, and just when ready to serve, add two ounces of fine butter.