be added and only half a cupful of cream or milk used.
CARROTS À LA FLAMANDE—II
Scrape, slice, and cook a quart of carrots in salted water to cover until tender. Chop a small onion fine, fry it brown in butter, add the drained carrots and salt, pepper, sugar, and minced parsley to season. Cook for ten minutes, add one and one-half cupfuls of stock, cover, and simmer for half an hour.
CARROTS À L'ITALIENNE
Scrape and slice half a dozen carrots and let stand for half an hour in cold water to cover. Drain and cook in stock to cover until tender, seasoning with salt and pepper. Thicken the cooking liquid with a tablespoonful each of butter and flour cooked together and color brown with kitchen bouquet, or beef extract.
CARROTS À LA LILLOISE
Peel and cut into very thin slices two bunches of spring carrots. Put into a saucepan with boiling salted water to cover, a teaspoonful or more of sugar, and a tablespoonful of butter. Cover and cook for half an hour. Add the yolks of three eggs beaten with a half-cupful of cream, a tablespoonful of butter, broken into small bits, and heat slowly until the sauce is smooth and
