Recipe: Carrots a la Brabanconne

Pare carrots cut in slices and then cook until tender. Drain and then place a layer of carrots in a baking dish. Sprinkle with fine bread crumbs and salt and paprika and then sift two tablespoons of grated cheese over each layer. Repeat this until the dish is full and then cover with one and one-half cupfuls of cream Sauce. Sprinkle with grated cheese and fine bread crumbs. Bake in a hot oven for twenty minutes.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss