Peel four very red carrots, wash them, cut them with a small scooper the
size of a large pea, the outside or red part of the carrot only; when
ready, put them into a stewpan of boiling water, let them simmer about a
quarter of an hour, then put them on a sieve to drain; peel and scoop
the same size six turnips, and twenty button onions, put a teaspoonful
of sugar into a stewpan with an ounce of butter, and the turnips and
onions, pass them over a moderate fire about five minutes, then add the
carrots, set them again over the fire until they are covered with a
white glaze, add ten tablespoonfuls of white broth (No. 133), let them
boil about ten minutes, take off all the butter and scum, then add ten
tablespoonfuls of bechamel sauce (No. 7), let it reduce until rather
thick, season with a little salt if required; and five minutes before
serving add three tablespoonfuls of liaison (No. 119), a few French
beans, peas, asparagus, Brussels sprouts, or any green vegetable in
season.