Recipe - Carrots Normandie

2 One half ga WATER; BOILING
1 ga RESERVED LIQUID
1 pound BUTTER PRINT SURE
20 pound CARROTS FRESH
8 ounce FLOUR GEN PURPOSE 10LB
4 ounce SUGAR; GRANULATED 10 LB
4 ounce SUGAR; GRANULATED 10 LB
1 teaspoon NUTMEG GROUND
2 ounce SALT TABLE 5LB

1. ADD CARROTS AND SUGAR TO SALTED WATER.

2. BRING TO A BOIL; BOIL 15 MINUTES.

3. DRAIN; RESERVE 1 GAL LIQUID. PLACE CARROTS IN PAN. BLEND MELTED
BUTTER OR
MARGARINE WITH FLOUR, WHEAT GENERAL PURPOSE, SIFTED; STIR UNTIL SMOOTH.
ADD TO RESERVE LIQUID, STIRRING CONSTANTLY. ADD One half CUP SUGAR AND NUTMEG.
SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.

4. GARNISH WITH PARSLEY BEFORE SERVING.

NOTE: 1. IN STEP 1, 24 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 20 LB
CARROTS
CUT IN 2INCH STRIPS.

NOTE: 2. IN STEP 1, 26NO. 303 CN OR 4NO. 10 CN CANNED CARROTS MAY BE
USED.
OMIT STEPS 1 AND 2.

NOTE: 3. IN STEP 1, 20 LB FRESH, SLICED, READYTOUSE CARROTS OR 20 LB
FROZEN, SLICED CARROTS MAY BE USED.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A25.

Recipe Number: Q01703

SERVING SIZE: One half CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.