Boil the carrots for one hour and a half. Then cut into dice or nice slices. Put the butter in the saucepan, and add the onions, minced very fine, and the shallots, greens and whites. Let these brown for a few minutes, and then add the square inch of ham and the Chaurice whole. Let these simmer for three minutes, and add the minced herbs. Then add the tomato and its juice, mincing it well. Let all simmer for three minutes more, till the tomato has browned, and add a half pint of Bouillon and one gill of White Wine, if you can afford it. Let all this simmer for ten minutes, and then add the Carrots, nicely seasoned. Stir well, cover and let them simmer for about half an hour. Serve hot. This is a true dish of Carrots a la Creole. Eat with Daube, Roast, etc.