Baby Carrots à la Flamande

Carême was famous for his simple ways with vegetables. He insisted that they should never be overcooked and went so far as to cut root vegetables in cylinders so that they cooked evenly.

Cut a bunch of new carrots in little cylinders with a vegetable cutter, then blanch and refresh them and cook them with consommé, a little butter and some sugar. When reduced to a glaze, just before serving add a pinch of chopped, blanched parsley, and serve them mixed together.