Carrots, a la Poulette Recipe ingredients

To prepare this Carrots, a la Poulette Recipe, first boil 2 bunches of carrots until tender in boiling salted water, then drain. Blend 2 tablespoons Crisco with 1 tablespoon flour, when smooth add 1 cup milk and stir till boiling, add salt, pepper and paprika to taste, 1 tablespoon chopped parsley and cook for 5 minutes, then add carrots and allow to cook for 5 minutes longer. Serve hot.