Carrots à la Flamande (Hot)
Take about 12 young carrots, blanch them in scalding water, and rub them well. Then put them into a stewpan with about 1 oz. of butter, a saltspoonful of castor sugar, some finely-minced parsley, a seasoning of pepper and salt, and sufficient water to cover them liberally; simmer the carrots in this for about 15 to 20 minutes, when they should be quite tender, shaking them once or twice in the process. Remove the pan from the fire, and stir in the yolk of 1 egg beaten up with 2 spoonsful of cream or new milk, and serve very hot.