Carrot and Egg Ragout

Rinse carrots, peel and cut into slices. Cook the carrots in a quarter of a liter of salted water for about 10 minutes. Drain in a sieve, collect the vegetable water.

Heat fat in a saucepan, sweat flour until golden. Extinguish with vegetable water and milk while stirring. Make sauce for a short time. Stir egg yolk and whipped cream, gradually stir into the no longer boiling sauce. Season with salt, pepper and Worcestershire sauce. Peel eggs, cut into quarters lengthwise.

Fold eggs and carrots into hot sauce.

Rinse and dry chervil and parsley, pluck from stems. Arrange ragout in a baking dish and bring to the table sprinkled with enough parsley or possibly chervil.

Serve with long grain rice.

Mass: 4

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