1 bunch young carrots

1 dessertspoon white vinegar


1 dessert spoon finely chopped parsley

1/2 pint melted butter sauce

1 egg yolk.



Wash, scrape, and cut carrots into rings about 1/4 inch thick. Place in boiling salted water and cook 45 minutes or till tender. Make melted butter sauce, using some of the carrot stock with the milk. When cooked add egg yolk and vinegar. Reheat but do not boil. Add carrots and finely chopped parsley and mix carefully together. Serve hot.

NOTE: Half a pound of cooked peas may be used instead of the parsley.