734. Boned Pig’s Feet.
—Take three boiled feet, cut them in two, put them into boiling water for four minutes, then take them out. Drain well, bone them, then put the flesh into a dry, clean cloth, and wipe them thoroughly.
735. Sausages, with White Wine.
—Brown a very finely chopped onion in a sautoire with one ounce of butter. Moisten with half a glassful of white wine, and add two country sausages; prick them slightly with a fork, then cover the pan, and let cook for five minutes. Put in half a pint of Espagnole sauce ([No. 151]), cook again for five minutes, and serve with a little chopped parsley sprinkled over.
736. Sausages à l’Anglaise.
—Place twelve country sausages on a baking-tin; prick them a little, and separate them by twelve slices of bread cut the same height as the sausages. Bake in the oven for twelve minutes, baste them occasionally with their own juice, and serve with half a pint of hot Madeira sauce ([No. 185]) in a separate bowl.
737. Sausages à l’Italienne.
—The same as for [No. 735], adding six minced mushrooms to the sauce five minutes before serving.
738. Sausages à la Bourguignonne.
—Take twelve country sausages, prick them with a fork, and place them in a baking-dish. Put them in the oven, and let cook for ten minutes; garnish a hot dish with a pint of hot purée of red beans ([No. 951]); and arrange the sausages on top, then serve.