2 tablespoons butter
2 tablespoons flour
1/2 cup light cream
1 tablespoon Parmesan cheese, grated
1 cup carrots, grated
1 teaspoon salt
1/4 teaspoon pepper
3 eggs, separated
2 tablespoons bread crumbs
2 cups creamed peas

1. Melt butter in large saucepan. Add flour, gradually and stir until smooth. Stir in alternately, a little at a time, the cream and the cheese. Add carrots, salt and pepper. Stir in the beaten egg yolks.
2. Beat egg whites until stiff and fold in.
3. Bake in a buttered ring mold coated with bread crumbs. Fill not more than 2/3 full. Set in a pan with enough hot water in it to come halfway up on the mold. Bake for about 50 minutes, or until firm, in a preheated 350 oven.
4. Unmold on a platter. Fill center of ring with tiny creamed peas or mushrooms.