Stew 600g (1lb5oz) red part of carrot with 90g (3oz) butter; add 1litre (1¾pt or 4½U.S. cups) Sauce Béchamel and cook together gently. Pass through a fine sieve and adjust the consistency with 1dl (3½fl oz or ½U.S. cup) White Bouillon; reheat and finish at the last moment with 4dl (14fl oz or 1¾U.S. cups) cream.
3tbs fine Brunoise of red part of carrot stewed with butter and a littleWhite Bouillon until almost dry.