





Carrot puree Carrots g, butter h.
a spoon, sugar h.
a spoon, salt on to taste.
Carrots to clear, chop, put in a pan, to fill in small amount of water to put sugar and butter, to cover and extinguish to softness.
To wipe ready carrots through a sieve, to salt, add sauce and to warm up on a plate of minutes.
To put cream in ready carrots.
Carrots cutlets Carrots g, white loaf g, butter h.
a spoon, sugar h.
spoons, milk glasses, egg pieces, salt to taste.
.