This is a typical bourgeois French dish, and the sausages used are often home-made, especially in country districts.
Put the sausages in a pan with plenty of butter, and place in a moderate oven. When half cooked, sprinkle them with a little flour, add the wine, season with salt and pepper, and simmer on a slow fire till they are done. Just before serving, mix in the cream. Have ready the slices of bread, previously fried to a golden colour in butter, put these on a hot dish and on them lay the sausages. Pour the sauce over them and serve very hot.