"One of my favorite dinner guests is a devout vegetarian whose tiny appetite used to distract me from my avocation as a sensual omnivore," William A. Clench writes. "Eventually I developed some garden extravaganzas and named the most enduring for her. Because when she asked for seconds, that was a first."
1 bunch young carrots
2 tablespoons butter or margarine
Grated peel and juice of 1 whole lemon
2 eggs, separated
1/2 cup evaporated milk or half and half
Salt, white pepper
2 tablespoons coarsely chopped mint
2 tablespoons chopped parsley
Wash, peel and cut carrots crosswise into 2-inch segments. Place in steamer and steam until tender-crisp. Keep hot.
While carrots cook, prepare sauce. Melt butter in saucepan with lemon juice and peel. Mix egg yolks and evaporated milk until smooth. Stir into butter mixture and cook and stir until thickened. Remove from heat. Beat egg whites until soft peaks form. Season to taste with salt, white pepper and nutmeg. Fold in lemon-butter sauce.
Arrange carrots in dish and spoon sauce over. Sprinkle with chopped mint and parsley. Serve immediately. Makes 4 servings.
--WILLIAM A. CLENCH