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New Carrots, Colbert

Scrape and thoroughly wash twenty-four even-sized new carrots; drain, place in a small saucepan with two gills water, one ounce butter. half teaspoon salt, one saltspoon sugar and two saltspoons white pepper, Gently roll them in the seasoning. Cover the pan, place it on the fire for five minutes, then set in the oven for fifty minutes. Remove (the juice must be nearly evaporated), add half gill hot demi-glace, the juice of half a lemon and half teaspoon of freshly chopped parsley; carefully mix without breaking, dress them with a skimmer on a vegetable dish, pour the sauce over and serve.