Nero wolfe's carottes flamandes

Yield: 6 Servings

Ingredients:

1 lb Carrots
1/4 c Cold water
8 tb Butter
1/4 ts Salt
3 tb Sugar
1 tb Orange rind grated
3 Egg yolks
1/2 c Heavy cream
1 tb Parsley chopped
2 tb Sweet butter

Instructions:

melted Wash and scrape the carrots cutting them into 1-inch sections and trimming the ends. Blanch them in boiling water to cover for 5 minutes drain and place in a well-buttered casserole. Add the cold water and butter and season with salt and sugar. Cover the casserole and bring the liquid to a boil. Reduce the heat and continue to cook the carrots for 20 minutes or longer until they are tender. Shake the casserole every 5 minutes or so to prevent the carrots from sticking to the pan. Five minutes before the carrots are done add the grated orange rind and stir. When the carrots are cooked remove them from the heat. Mix the egg yolks with the cream parsley and melted butter. Add the mixture to the casserole stirring gently and put back over a low flame. When the sauce begins to thicken (do not let it boil) remove from the heat and serve. (The Father Hunt) SOURCE: The Nero Wolfe Cookbook by Rex Stout : The Viking Press Inc. : 625 Madison Avenue New York NY 10022 : ISBN 670-50599-4 : Library of Congress #72-75754 : 1973