3006 Saucisses de Francfort et de Strasbourg

Frankfurter and Strasbourg Sausages

Preparation info
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Appears in

By Auguste Escoffier

Published 1903

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Poach these sausages gently in boiling water covered with a lid for not much more than 10 minutes. Prolonged cooking only results in loss of quality.

They may be served plain accompanied with grated horseradish