carote in fricassea

12 tablespoons butter
8 tablespoons finely chopped parsley (fresh)
6 pounds carrots, diced
12 tablespoons hot water
8 egg yolks
2 cups heavy cream
salt
black pepper

heat butter in saucepan and cook parsley and carrots for 3 mins
add hot water, cover, and simmer for 20 min, till carrots are tender and liquid is evaporated
beat eggs yolks and cream together and pour over carrots
cook over moderate heat until the sauce is slightly thick DO NOT BOIL
season with salt and pepper serve
severs ~20