12    Young carrots
3 tb Butter
1/2 c  Milk
Salt & pepper to taste
1/2 c  Heavy cream
2    Egg yolks
1 ts Chopped fresh parsley

Trim and wash the carrots and halve lengthwise. Melt butter over med.
heat. Add milk, season with salt and pepper. Add carrots and cook gently
until just tender. Remove from heat and stir in cream and beaten egg yolks.
Reheat but do not boil, stirring constantly until the eggs thicken. Correct
seasoning and add parsley.

NOTE: The reddish crest of Sleieve na mBan (The Mountain of Women in
Ireland) rising above the milk-white mist that forms there gives its name
to this dish of cream-wreathed carrots.