|Milk||1⁄2 Cup (8 tbs)|
|Soft bread cubes||2 Cup (32 tbs)|
|Chopped onion||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
Melt shortening in a saucepan.
Blend in flour and salt.
Add milk and cook until thick, stirring constantly.
Cook carrots in small amount of water until tender.
Drain off remaining liquid.
Add butter to carrots and mash.
Combine mashed carrots with soft bread cubes, beaten eggs, onion, parsley, nutmeg, salt and white sauce.
Place mixture into 6 well-greased custard cups.
Set custard cups in a pan of hot water and bake in a moderate oven (350°F.) for 35 minutes.
Unmold and serve with cream pea sauce.