Sausage-Meat Cake, or, Pain de Porc Frais

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 (6)
Instructions (4)
  1. 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.
  2. Press the mixture into a pan.
  3. Proceed exactly as for the veal-cake of Chapter XI.
  4. A few minced eschalots can be mixed with the meat for those who like their flavour.
Original Text
SAUSAGE-MEAT CAKE, OR, PAIN DE PORC FRAIS. 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 of Chapter XI. A few minced eschalots can be mixed with the meat for those who like their flavour.
Notes
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