Carrots, Viennese Style

Scrape some large carrots and cut them up into balls with a vegetable spoon five-eighths of an inch in diameter; blanch them in salted water until half done, then drain, place them in a saucepan with white broth (No. 194a), salt and a very little sugar; finish cooking, letting the liquid fall to a glaze, and just when ready to serve thicken with a little well-buttered veloute sauce (No. 415), to which add lemon juice, fine herbs and meat glaze (No. 402).