It is almost worth going to Normandy to taste of these delicious young carrots so subtly cooked in a wonderful sauce, the ingredients of which are difficult to guess at first, till one suddenly remembers that this is Normandy —and that the flavour must be that of cider.
A bunch of new carrots, 3 ozs. of butter, 6 tablespoons of cream, a wineglassful of cider, a squeeze of lemon juice, salt and pepper.
Scrape and boil the carrots in the ordinary way, and drain thoroughly. Then cook them for 10 minutes in the following sauce: Melt the butter in a saucepan and when hot, but not boiling, add the cream gradually, stirring continually. Season with salt and pepper. Then add the cider gradually, and a few drops of lemon juice.