4 carrots 1 tablespoon oil
1 tablespoon wine nnegar
1 teaspoon French mustard 1 teaspoon sugar salt and pepper

Scrape the carrots and slice them. Cook them in boiling salt water till
tender and let them cool in the stock. Drain them, but preserve some of the
liquid. Mix the rest of the ingredients and a few tablespoons of the carrot
water to the dressing, and pour this on the cooked carrots. Decorate with
sprigs of parsley.