Carrots with Cream

Cut some carrots into inch lengths; form the red parts remove cylindricals with a round vegetable cutter five-sixteenths of an inch in diameter; blanch until half done, then drain and saute in butter with a little sugar; moisten with white broth (No. 194a) and put on to cook; when ready to serve boil with cream and thicken with egg-yolks and fresh butter.