Carrots, Colbert

Take a few dozen small, new carrots of uniform-size, trim them pear-shaped, blanch for a few moments in salted water, drain and lay them in a saucepan with a little butter, salt, a pinch of sugar and white broth (No. 194a); cook until they fall to a glaze, and should they then not be sufficiently tender, remoisten and reduce the liquid once more; finish with a little half-glaze sauce (No. 413), butter and lemon juice.