Carrots ‘Sautées’
Scrape and wash six large carrots and cut them in rounds half an inch thick. Cook them in white broth (or salted water) for half an hour in a covered pan. Then drain, put them in a sauté-pan, add a teacupful of cream (or milk) and three tablespoonfuls of Béchamel sauce (see Sauces, p. 119), some salt, and pepper, and a little nutmeg. Cook for ten minutes, then place them on a hot dish, sprinkle with chopped parsley, and serve hot.