Sausage-Meat Cake, or, Pain de Porc Frais

Method

Season very highly from two to three pounds of good sausage-meat, both with spices and with sage, or with thyme and parsley, if these be preferred; press the mixture into a pan, and proceed exactly as for the veal-cake. A few minced eschalots can be mixed with the meat for those who like their flavour.

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