Ingredients

1 pound carrots
1 green pepper, shredded
1 cup milk
3 eggs, well beaten
1/2 teaspoon salt
1 teaspoon sugar
Dash of pepper
1/2 cup blanched almonds, chopped
1 1/2 tablespoons butter

Hot buttered peas
Hard-cooked egg yolk
Sprigs of parsley

Method

Clean, scrape and grate the raw carrots. Shred the green pepper in fine slivers and add to the carrots. Combine the milk, seasonings, sugar, and almonds. Melt the butter in a large ring mold and out the excess into the carrot mixture. Combine the carrots and the milk mixture and pour it into the mold. Bake in a shallow pan of water in a slow oven {300-degrees} for 30 to 40 minutes, or until the custard is set. Turn out onto a hot platter, fill with cooked, hot buttered peas, and sift with a little grated hard-cooked egg yolk. Garnish with sprigs of parsley.

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