3010 Saucisses au Vin Blanc

Name: Saucisses au Vin Blanc
Cuisine: France
Ingredients: Colour the sausages quickly in butter then poach them in 2 dl (7 fl oz or ⅞ U.S. cup) white wine per 20 sausages. Arrange the sausages on Croûtons of bread fried in butter; then reduce the wine by two-thirds then add 1 egg yolk, a few drops of lemon juice, 2 tbs Meat Glaze and 100 g (3½ oz) butter. Mix in and pour over the sausages.; Cook the sausages in the oven with a little butter and arrange them on Croûtons of bread fried in butter. Drain off the fat and deglaze the pan with white wine. Reduce by half, add the required amount of Sauce Demi-glace then finish with a little butter and pour over the sausages.

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

This dish may be prepared in two different ways:

Cook the sausages in the oven with a little butter and arrange them on Croûtons of