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Carrots, Bourgeoise

Carefully scrape and pare twelve small, sound carrots; then cut into halves, lengthwise. Wash well, then place in a saucepan with four whole peppers, one teaspoon fine sugar, half ounce butter, one and a half pints hot broth or hot water. Cover the pan and cook on a very brisk fire for fifteen minutes, or till the carrots are thoroughly soft.

Place in a small saucepan three-quarters of an ounce butter with one tablespoon flour, stir and heat well, then strain the liquor of the carrots into this roux, adding a gill hot milk; mix well, and as soon as it comes to a boil transfer the carrots only into this pan, adding one teaspoon chopped parsley. Carefully mix without mashing the carrots; boil for five minutes longer. Pour into a hot, deep dish and serve.