Name: Carrots Lyonnaise
Ingredients: 2 c Carrots, peeled and cut into julienne strips; 4 c Chicken stock; 1/4 c Butter; 1 c Chopped onions; 1/4 ts Salt; 1/4 ts White pepper; 6 oz Shredded cheddar cheese; 2 Lightly beaten eggs; 1/2 c Milk

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Lyonnaise		1	Servings

INGREDIENTS

2	c	Carrots, peeled and cut into julienne strips
4	c	Chicken stock
1/4	c	Butter
1	c	Chopped onions
1/4	ts	Salt
1/4	ts	White pepper
6	oz	Shredded cheddar cheese
2		Lightly beaten eggs
1/2	c	Milk

INSTRUCTIONS

Preheat oven to 350 degrees. Cook carrots in chicken stock for ten minutes
and then drain.  In medium saucepan melt butter. Add onions and saute five
minutes over medium heat. Sprinkle salt and pepper over the onions and then
reduce heat. Add cheese, eggs and milk and cook until cheese melts. Fold in
carrots and pour into a greased 1 1/2 quart casserole dish. Bake 45 min.
Posted to FOODWINE Digest  7 November 96
Date:    Thu, 7 Nov 1996 14:04:14 -0600
From:    Kim Christopher <kchris@EAU.NET>

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