Take half a dozen small French carrots, wash and scrape them, put in a
saucepan with boiling water and cook until tender, remove from the fire,
mix with milk and press through a sieve. Melt two ounces of butter in a
saucepan and rub into it a slightly heaping tablespoonful of flour, add
a few grains of cayenne pepper, and stir in a little at a time the
carrot puree until smooth like cream, add a few slices of cooked celery
root (celeriac), and salt to taste, and pour into the puree. A
tablespoonful of sherry, if liked, may be added. Serve with fried
croutons.