TRUFFLED SAUSAGES

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (4)
  1. Mix two pounds of the lean of young tender pork with one pound of fat, a quarter of a pound of truffles minced very small, an ounce and a half of salt, a seasoning of cayenne, or quite half an ounce of white pepper, a nutmeg, a teaspoonful of freshly pounded mace, and a dessertspoonful or more of savoury herbs dried and reduced to powder.
  2. Test a morsel of the mixture; heighten any of the seasonings to the taste.
  3. Put the meat into delicately clean skins.
  4. If it be for immediate use, and the addition is liked, moisten it, before it is dressed, with one or two glassesful of Madeira.
Original Text
TRUFFLED SAUSAGES. (Saucisses aux Truffes.) With two pounds of the lean of young tender pork, mix one pound of fat, a quarter of a pound of truffles, minced very small, an ounce and a half of salt, a seasoning of cayenne, or quite half an ounce of white pepper, a nutmeg, a teaspoonful of freshly pounded mace, and a dessertspoonful or more of savoury herbs dried and reduced to powder. Test a morsel of the mixture; heighten any of the seasonings to the taste; and put the meat into delicately clean skins: if it be for immediate use, and the addition is liked, moisten it, before it is dressed, with one or two glassesful of Madeira. The substitution of a clove of garlic for the truffles, will convert these into Saucisses a l’ Ail, or garlic sausages. 264 CHAPTER XIV. Poultry.
Notes
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