Carrot and Almond (With Peas)

Elsa Holtwick

• 2 Tbsp. butter
• 2 Tbsp. flour
• 1/2 c. warm milk
• 2 c. mashed cooked carrots
• 1/2 c. grated almonds
• 1/2 tsp. salt
• 4 egg yolks, lightly beaten
• 4 egg whites, beaten stiff

Melt butter, add flour, blend smooth. Add warm milk gradually, bring to a boil, stirring constantly and simmer 5 minutes. Add mashed carrots, almonds, and salt. Lower heat, carefully blend in egg yolks, simmer very slowly for 5 minutes and cool. Fold in egg whites and pour into buttered mold. Place mold in pan of hot water and bake at 350 degrees for 50 to 60 minutes, or until firm. Turn out on platter and fill with buttered green peas, nice surrounded with parsley.