2-3 pounds new carrots
¼ pint chicken stock
1 tablespoon sugar
6-8 tablespoons grated cheese
Freshly ground black pepper
Cooked peas and button onions
Wash carrots; slice thickly and place in a saucepan; cover with cold water and cook over a high heat until water boils. Drain.
Simmer balanced carrots in 4 tablespoons butter, the chicken stock, sugar, and salt, to taste, until carrots have absorbed the liquid without burning and are tender.
Mash carrot mixture and mix well with 2 eggs, 4 tablespoons softened butter, cheese, and salt and freshly ground black pepper, to taste. Press into a well-buttered ring mould and heat through in a slow oven (350-M3) for 15 minutes. Turn carrot ring out on a heated serving dish and fill centre with cooked peas and button onions. Surround with remaining peas and onions. Serves 6.
Thomas Nelson & Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1966 Photographs Angel Studio. Box drawing Alan Cracknell. Card drawings Charles Pickard.