This done, they are dished on a napkin.
[1412—SAUCISSES ANGLAISES]
The most well-known of English sausages are those of Cambridge.
They are cooked like the French kind, and they are often served at breakfasts as an adjunct to bacon. Sometimes, too, they serve as a garnish to roast fowls, young turkeys, &c.
Their seasoning is often excessive.
[1413—SAUCISSES AU VIN BLANC]
First Method.—Put the sausages in a well-buttered sautépan; poach them gently in the oven, and dish them on thin crusts of bread fried in butter.
For twelve sausages, swill the sautépan with one-sixth pint of white wine; reduce this to half; add one-sixth pint of half-glaze sauce; boil for a few minutes, and finish, away from the fire, with one and one-half oz. of butter. Pour this sauce over the sausages.
Second Method.—Stiffen the sausages in butter; add one-third pint of white wine, and complete their poaching. Set them on fried crusts; reduce the wine by two-thirds, and add thereto the yolk of one egg, a few drops of lemon juice, two tablespoonfuls of pale melted meat-glaze, and three oz. of butter. Pour the sauce over the sausages.