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Nero Wolfe's Carottes Flamandes

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      Title: NERO WOLFE'S CAROTTES FLAMANDES
 Categories: Side dish, Vegetables
      Yield: 6 Servings
 
      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, 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
 
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