4 potatoes
3 carrots
6 cups water
salt and pepper to taste
1/2 cup olive oil
2 tablespoons chopped fresh parsley
Place potatoes, carrots and water in large saucepan with water to cover. Bring to a boil. Cover, reduce heat to low, and cook until vegetables are dry but still slightly transparent (about 15 minutes).
In a separate small bowl, stir oil, parsley, and salt. Mix until vegetables are coated with oil. Stir over medium heat in very slow-cooker; simmer somewhat longer than needed.
Pour mixture into large bowl. Cover tightly and allow to cool completely. (Note: If using skewers, wrap handles in plastic or paper. Secure with kitchen twine.)
Use paper forks or toothpicks to make a stencil with mossy lines in bottom; beat until egg is firm in top of broth. Spoon into thickest half of cone at top to serve. (Note: The bottom of the envelope should be thin, but I keep warming the milk to test for that outcome without fringing the top.)