Large carrots, 4 or 5, White sauce, 1 cup, Seasoning.

Four or 5 carrots will make a dozen small balls. After boiling the carrots drain them and put them through a ricer. Add the white sauce (a thick white sauce, made with 2 tablespoons of flour to one of butter), mix, season highly, and when cold and firm, shape in balls, and finish as for other croquettes.