Home › Vegetable Recipes › Carrots à La Pompadour

Carrots à La Pompadour

2 cupfuls cooked sliced 2 heaping tablespoonfuls (2 carrots ozs.) flour 2 cupfuls cooked sliced po- 1/2 pint (I cup) cream 1/2 pint (I cup) milk Salt and pepper 2 heaping tablespoonfuls (2 2 tablespoonfuls grated cheese tatoes ozs.) butter A few browned bread crumbs Butter a fireproof dish, then put in the carrots and then the potatoes on the top. Blend the butter and flour together in a saucepan over the fire, add gradually the milk, cream, cheese, salt and pepper, and stir till it boils.

Pour over the potatoes, sprinkle the browned bread crumbs on the top. Bake in a hot oven for ten minutes.