| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs, seperated |
| 4 |
tb |
Sugar |
| 1 1/2 |
tb |
Cornstarch |
| 1 |
c |
Milk |
| 3 |
c |
(about 2 pounds) carrots, cooked and mashed |
| 3 |
tb |
Butter |
| 1 |
ts |
Salt |
| 1 |
c |
Fine dry bread crumbs, unseasoned |
| 1 |
c |
Half and half or light cream |
| 1/2 |
ts |
Fresh nutmeg, grated |
| 1/4 |
c |
Cream sherry |
INSTRUCTIONS
Beat egg yolks and sugar until lemon colored; set aside. Mix cornstarch
with small amount of milk. Heat the remaining milk in saucepan; add
cornstarch and stir until smooth and slightly thickened. Stir small amount
of the cornstarch mixture (about 1 tsp or so) into egg yolks and sugar.
Stir to mix well. Cook and stir the cornstarch and hot milk mixture, over
medium heat until smooth and thick. Add carrots, butter, salt and bread
crumbs; mixing well. Stir in cream and add sherry and nutmeg; blend well.
Beat egg whites until they hold firm peaks. Fold in carrot mixture. Pour
into greased 2 quart casserole. Place casserole in a larger pan of hot
water and bake in preheated 300 degree oven for 30 minutes. Increase the
heat to 350 degrees and continue baking 45 minutes or until knife inserted
in center comes out clean.
Enjoy!! Julie Michigan, USA
Posted to Recipe Archive - 13 October 96
Date: Sun, 13 Oct 96 14:34:23 EDT
submitted by: sgjg6566@pipeline.com
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