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RACINES (a la Creme)

Take some good carrots, scrape and wash them; put them on to boil for half an hour, then cut them into long slices, and put them in a stewpan with a piece of fresh butter, a bunch of parsley, green onions, sweet basil, two shallots, and a clove of garlic. Put on the fire, add a pinch of flour, and a little good broth; let them simmer till the sauce is reduced by about one-fourth. Take out the bunch of herbs, put in the yolks of three eggs beaten up with a little cream; thicken the sauce but do not let it boil again. Just before serving add a little vinegar.