A Hawthorne Thanksgiving. Part 2. Rosie Starts On Her Gateau Des Crepes.

 On Tuesday afternoon, before Thanksgiving,
I made my crepes for Julia's gateau.

Then I started on the carrots for the gateau.

 When we were in Red Lodge, Montana,

Mr. Hawthorne found this julienner at a kitchen shop.

 I used to do the julienning all by knife before.

Time-consuming.

 This little gadget is great.

I was able to julienne a pound of carrots in no time.

 I heated equal amounts butter and peanut oil over high heat.

About 2 TB each.

Butter is for flavor.

Oil is to raise the smoke point.

 Add in carrots.

 Action!

 Swirl around, toss, and cook for a minute or two,

until tender. 

Do not brown.

Season with freshly ground salt and pepper to taste.

 

 I love the flavor of fresh dill,

so I added several tablespoons.

 Action!

Perfection.

Step 2 accomplished.

Tomorrow (Wednesday) morning,

I need a quick trip to Food Lion

to get the remaining ingredients
for the other two layers -

broccoli and mushrooms.

Stay tuned for broccoli and mushroom prep,
the custard,
and the assembly of the gateau.