Carrots ‘Allo Zucchero’
Wash and clean two or three pounds of young carrots and cut them up. Put them in a sauce-pan, add two ounces of fresh butter, a little salt, and water. When cooked, pour a tumbler of cream over them with two ounces of pounded white sugar, replace the sauce-pan on the fire, being careful not to let it boil. Then take it off and mix two yolks of eggs, stirring all well together. Serve hot.