A guide to modern cookery

and send them to the table with a sugared apple sauce. =Crépinettes and Sausages.= 1410—CRÉPINETTES TRUFFÉES Add to two lbs. of very good sausage-meat, four oz. of chopped truffles, and two tablespoonfuls of truffles cooking-liquor. Mix the whole well; divide into portions weighing two and one-half oz., and wrap each portion in a square of pig’s caul. Shape the _crépinettes_ thus formed rectangularly. Sprinkle with melted butter, and grill gently. Dish them in a circle; pour a Périgueux sauce in their midst, and serve a potato purée with cream separately. 1411—CRÉPINETTES A LA CENDRILLON Prepare the _crépinettes_ as above; wrap them in a double sheet of buttered paper; over them set a heap of cinders covered with burning embers, and keep the latter alive for a space of twenty minutes, when the cooking operation should be completed. Formerly, the above was the mode of procedure, but nowadays the crépinettes are merely enveloped, each in an oval layer of paste. They are then _gilded_, their tops are streaked, and, after having been laid on a tray, they are baked in a warm oven for twenty minutes. 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