Carrots Sautes a la Creole from The Picayune's Creole Cook Book by The Times Picayune Publishing Com
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 bro...
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Ingredients
- 9 Nice Tender Carrots
- A Tomato
- A Square Inch of Ham
- A Tablespoonful of Butter
- 6 Fine Chaurice, or Sausages
- 3 Shallots
- An Onion
- ½ Pint of Bouillon
- Salt
- Pepper
- A Gill of White Wine
- Thyme, Parsley, Bay Leaf
- ½ Clove of Garlic
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