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Carrots A La Flamande

(Vaughan’s Vegetable Cook Book)







When par-boiled and drained, put the carrots into a saucepan with a

piece of butter, a small lump of sugar and as much water as may be

necessary for sauce; add some finely minced parsley and pepper and salt

to the taste. Let the carrots simmer until done (about fifteen minutes)

shaking them occasionally. Beat together the yolks of two eggs and two

tablespoonfuls of cream; stir this into the carrots off the fire and

serve.











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