Title: Carrots lyonnaise
 Categories: None
      Yield: 1 Servings
 
      2 c  Carrots, peeled and cut into
           -julienne strips
      4 c  Chicken stock
    1/4 c  Butter
      1 c  Chopped onions
    1/4 ts Salt
    1/4 ts White pepper
      6 oz Shredded cheddar cheese
      2    Lightly beaten eggs
    1/2 c  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
  1/2 quart casserole dish. Bake 45 min.