Sausages with White Wine

Ingredients

• 1 lb. of sausages
• half a tumblerful of ordinary dry white wine
• half a tablespoonful of butter
• half a one of flour
• half a pint of good cream
• one salt-spoonful of salt
• half a one of white pepper
• two yolks of eggs
• two tablespoonfuls of cream

Method

1. 1

   Prick sausages and cook in white wine for 8 minutes.

2. 2

   Strain wine, make a roux with butter and flour, add wine and cream slowly while stirring.

3. 3

   Season and mix in egg yolks before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 392. The excerpt below is the record exactly as published.

. Sausages withWhiteWine. — Prick with a fork 1 lb. of sausages, put them in an oval copper platter with half a tumblerful of ordinary dry white wine. Cook them slowly for eight minutes, turning them around ; remove to plate and keep warm in the oven. Strain the wine ; put in a small saucepan half a table-spoonful of butter and half a one of flour. Cook three min- utes, stirring; do not let it brown. Add the white wine slowly, stirring all the time. Add half a pint of good cream slowly ; keep stirring. Add one salt-spoonful of salt, half a one of white pepper ; cook five minutes slowly. Remove from the fire ; mix two yolks of eggs with two table- spoonfuls of cre

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