Select the smallest French carrots, wash and scrape them and boil until
tender in as little water as possible. When done drain from the water,
using it to make the sauce. Put a tablespoonful of butter into a spider,
when hot stir in a tablespoonful of flour, stir until a dark brown, add
gradually the water the carrots were boiled in, season with salt and
pepper, simmer until thick and smooth, add the carrots, and when hot
serve.