Saucisse au foie gras.—For this take any delicate sausage mixture, such as the one made with veal (but without bread), and to each pound of the sausage farce allow from 2 oz. to 4 oz. of foie gras, previously sieved, and, of course, add some sliced truffles. In private houses these are made very small, but in France this reckons amongſt the saucissons, and is made as thick as a man’s wrist; the skins also are dyed with a little liquid carmine before the meat is pur in; the sausages are then steamed till cooked (from half to three-quarters of an hour), and then left till thoroughly cold, when the outside is brushed well over with boiled alive oil, or else the sausage is dipped bodily into melted white paraffin wax. Either of these processes ensures its keeping for a certain time, but these sausages are delicate.