Salt, pepper, and nutmeg. (Sufficient for six.)
Melt the butter, add the flour, and stir it over the fire for a few minutes, then add the carrot pulp and stir over the fire until it boils. Season it carefully. he yolks and whites of the eggs, beat up the yolks and stir them into the carrot mixture. Whisk the whites stiffly, and stir them lightly in. Have ready some buttered souffle cases, fill them with the mixture, and bake them in a moderate oven for about a quarter of an hour. Serve them immediately.