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Carrots Lyonnaise
Serves 6

1 lb. (6 med) carrots, julienned
1 chicken bouillon cube dissolved in 1/2 cup boiling water
1/4 cup butter
3 med onions, sliced
1 Tbsp flour
1/4 tsp salt
dash pepper
3/4 cup water

Cook carrots in bouillon, covered, 10 minutes. Melt butter; add
onions and cook 15 minutes, stirring occaisionally. Stir in next
4 ingredients; bring to boiling. Add carrots and stock; simmer,
uncovered, 10 minutes. Add pinch of sugar.

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