Carrots à la flamande.—Parboil, drain, and well
rub an ordinary sized bunch of young carrots, and
put them on with 1 oz. of butter, a coffeespoonful
of caster sugar, some finely minced parsley, white
pepper, and salt to taste, and as much water as will
be needed for sauce. Simmer the carrots till tender
(fifteen to twenty minutes), shaking them occasion-
ally; then stir in off the fire the yolk of one or two
eggs beaten up with two or three spoonfuls of cream
or new milk, and serve very hot. (Of course old
carrots may, if requisite, be cooked by these methods,
but in that case cook them till almost done before
cutting them, then slice them or otherwise trim
them, only using the red part, and throwing aside
the hard yellow core. If old carrots are parboiled,
the red part being scooped out in olive shapes and
finished off by stewing them with a good pat of butter,
a coffeespoonful of caster sugar, pepper and salt
to taste, with sufficient stock to prevent their burning,
the pan being shaken all the time they are cooking,
they make a delicious garnish for cutlets, fillets of
beef, etc., which are then known as à la Nivernaise.