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12 long carrots or 24 baby
4 Tbsp. butter
1/4 c. hot water
1 tsp. sugar
salt and pepper to taste
2 egg yolks
1/4 c. heavy cream
1 Tbsp. minced parsley

Wash and scrape carrots and cut them into 3/4-inch
lengths. Melt butter in a heavy saucepan. Add carrots, water,
salt, pepper and sugar. Cover closely and simmer for 20 to 25
minutes, stirring often and adding a few drops of water if
necessary to keep carrots from sticking. When they are tender,
there should be no water left, only a buttery sauce. Beat
together egg yolks, heavy cream and parsley. Stir into carrots
and reheat until hot. Do not boil. Serve at once. Preparing
time: 45 minutes. Serves 6.

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