soupspoons

Updated: May 8, 2025

Then roll this mixture into the shape of carrots; roll them in finely-grated breadcrumbs, and fry them in hot lard or refined fat. Lay them on a hot dish, and, at the thicker end of each carrot stick in a sprig of parsley to look like the stalk. For twelve fondants make a white sauce with two soupspoons of flour and milk. Add to it the yolks of three eggs.

Various - The Belgian Cookbook