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4
Medium
By Susan Campbell and Caroline Conran
Published 1971
Make half a pint of Béchamel with one ounce of butter, and the flour and milk. Season with salt and pepper. Soak the sausages in lukewarm water for a few minutes. This helps to prevent them from bursting. Dry them, prick all over and fry gently in the remaining half ounce of butter until practically done, pouring the fat off from time to time. Add the wine, and when it is reduced by half, take