Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

2 tbsps. butter, 1 1/2 cups milk, salt, pepper, 2 1/2 tbsps. flour, 4 eggs,
1 tsp. sugar, generous pound of carrots, 1 lb. Brussels Sprouts, butter for serving.

Clean carrots, pass through meat chopper. Boil Brussels Sprouts, (may substitute cauliflower if necessary). Boil only 6 minutes. Make a white sauce (smooth) of the butter, flour and milk. Remove from fire, stir in the yolks of the eggs, one at a time. To this batter, add the carrots and lastly fold in the stiffly beaten egg whites, salt, sugar, and white pepper to taste. Have a deep baking dish buttered and dusted with crumbs. Place batter, alternately with sprouts in baking dish until full. Dot generously with butter. Spread bread crumbs on top then more butter. Bake one hour in moderate oven. Serve with drawn butter.