| 1 | Trim and wash the carrots and halve lengthwise. |
| 2 | Melt butter over med. heat. |
| 3 | Add milk, season with salt and pepper. |
| 4 | Add carrots and cook gently until just tender. |
| 5 | Remove from heat and stir in cream and beaten egg yolks. |
| 6 | Reheat but do not boil, stirring constantly until the eggs thicken. |
| 7 | Correct seasoning and add parsley. |
| 8 | 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. |
