Saucisses au Vin Blanc

Ingredients

• twelve sausages
• one-sixth pint of white wine
• one-sixth pint of half-glaze sauce
• one and one-half oz. of butter
• one-third pint of white wine
• the yolk of one egg
• two tablespoonfuls of pale melted meat-glaze

Method

1. 1

   Poach sausages in a sauté-pan with butter.

2. 2

   For the first method, add white wine and reduce with half-glaze sauce.

3. 3

   For the second method, stiffen sausages in butter, add white wine, and finish with egg yolk and butter.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 268. The excerpt below is the record exactly as published.

SAUCISSES AU VIN BLANC First Method.—Put the sausages in a well-buttered sauté- pan; 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

Cook this with the app: pantry check, scaling, and the assistant.