Lyons Sausage and Egg

Saucisson de Lyons aux Œufs


Take some Lyons sausage and cut it in very thin slices, peeling off the outer skin; allow one slice of the sausage for each person; have some hard boiled yolk of egg rubbed through a fine wire sieve, and on each slice of the sausage arrange about a teaspoonful of the egg, over which place a few thinly cut strips of French gherkin, a few sprigs of chervil and tarragon, and place each portion on a little fancy paper, on a little glass dish.