Carrots ‘Alla Panna’
Scrape and wash six large carrots and cut them into very fine slices. Put them into a sauce-pan and cook slowly with two or three ounces of butter, a little sugar, a teaspoonful of salt and pepper, and mix well together. In another sauce-pan mix four ounces of butter, four ounces of fine flour, two tumblers of cream (or milk), and a pinch of salt. Boil for about ten minutes until the cream begins to bubble, then pour it over the carrots, keep them on the fire, but do not let them boil. Serve hot.