Recipe - Carrots Lyonnaise

2 cup Carrots, peeled and cut into
julienne strips
4 cup Chicken stock
One fourth cup Butter
1 cup Chopped onions
One fourth teaspoon Salt
One fourth teaspoon White pepper
6 ounce Shredded cheddar cheese
2 Lightly beaten eggs
One half cup Milk

Preheat oven to 350 degrees. Cook carrots in chicken stock for ten minutes
and then drain. In medium saucepan melt butter. Add onions and saute five
minutes over medium heat. Sprinkle salt and pepper over the onions and then
reduce heat. Add cheese, eggs and milk and cook until cheese melts. Fold in
carrots and pour into a greased 1 One half quart casserole dish. Bake 45 min.

Posted to FOODWINE Digest 7 November 96

Date: Thu, 7 Nov 1996 14:04:14 0600

From: Kim Christopher kchris@EAU.NET