927 | Carrots Sautées à la Crême.
—Pare off the ends of six good-sized carrots, scrape them neatly, wash thoroughly, and cut them in rounds half an inch thick. Cook them in white broth (No. 99), (salted water will answer as well); cover the saucepan, and let them cook for thirty minutes. Remove, drain, and place them in a sautoire, with three tablespoonfuls of béchamel (No. 154), and a cupful of cream or milk. Season with a pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. After ten minutes, place them in a hot dish, sprinkle a good pinch of chopped parsley over, and serve.