Lyons Sausage and Egg

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

Lyons sausage ↝ Sausage, pork, chorizo, link or ground, raw [Sausages and Luncheon Meats]
hard boiled yolk of egg ↝ Egg, yolk only, raw [Eggs and omelets]
French gherkin ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
chervil ↝ Parsley, raw [Not included in a food category]
tarragon ↝ Parsley, raw [Not included in a food category]
little fancy paper
little glass dish

Instructions (4)

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 the egg, place a few thinly cut strips of French gherkin, a few sprigs of chervil and tarragon.
Place each portion on a little fancy paper, on a little glass dish.

Original Text

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.

Notes

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