Name: Carrots Sautes a la Creole (Carottes Sautees a la Creole)
Cuisine: United States
Ingredients: Thyme, Parsley, Bay Leaf; ½ Clove of Garlic; An Onion; 3 Shallots; Salt and Pepper to Taste; ½ Pint of Bouillon; A Gill of White Wine; 9 Nice Tender Carrots; A Tomato; A Tablespoonful of Butter; A Square Inch of Ham; 6 Fine Chaurice, or Sausages

Ingredients

9 Nice Tender Carrots
A Tomato
A Square Inch of Ham

Americas
United States
Side dish
Gluten-free
New Orleans

Method

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 wel