Make a thick bechamel sauce, and be sure that you cook it for ten minutes, constantly stirring. Add, till well flavored, some GruyÈre and Parmesan cheese, mixed and grated. Let it all get cold. Then roll this mixture into the shape of carrots; roll them in finely-grated breadcrumbs, and fry them in hot lard or refined fat. Lay them on a hot dish, and, at the thicker end of each carrot stick in a sprig of parsley to look like the stalk.

[Mme. van Marcke de Lunessen.]