Small 'early' carrots (carottes) and parsnips (panais) may be trimmed a uniform size, boiled gently, and finally tossed in butter, in a frying-pan, with pepper, salt, and some finely-powdered sugar.

Or, they may be similarly treated, and sent up a la maitre d'hotel, aux fines herbes, etc.

Carrots cut into round balls, gently simmered till tender in blanc, and then dressed with sauce blonde, or a la poulette, make a charming central garnish for a dish of cutlets, which, when thus presented, should be called "a la Nivenaise."

Garottes a la Flamande are worthy of close consideration:- Choose a pound and a half of tender carrots, blanch them in scalding water, scrape off their tough skin, and trim them in slices the eighth of an inch thick. Put the pieces into a stew-pan with one ounce of butter, a pinch of salt and one of sugar, and a coffee-cupful of water. Cover the pan, and simmer for twenty minutes, shaking the pan occasionally to ensure even cooking. When done, remove the pan, let its contents cool a little, and then stir in two yolks of eggs, a coffee-cupful of cream, and half an ounce of butter; add a table-spoonful of chopped parsley and serve.