1937 Here is Something that will interest you (3 rd edition)

SAUCISSES AU VIN BLANC or SAUSAGES WITH WHITE WINE Put the sausages in a pan with plenty of butter,and place in a moderate oven. When half cooked,sprinkle them with a little flour, add i glass of White Wine, season with salt and pepper and simmer on a slow fire till they are done. Just before serving, mix in i or 2 tablespoons of cream. Have ready slices of bread previously fried to a golden colour in butter, put these on a hot dish and on them lay the sausages. Pour the sauce over them and serve very hot.

RINONES SALTEADOS AL JEREZ or KIDNEYS SAUTES WITH JEREZ

Remove the fat and skin from a few lambs' kidneys, slice them and cut in small pieces. Cook on a brisk fire in a little lard, seasoning vdth salt and pepper._ In 3 to 4 minutes remove from the pan and drain in a colander. Put i tumbler of Sherry in a frying pan and reduce by half. Then add to it i tablespoon of Wor cester sauce and cook the kidneys in this sauce for a few minutes. Put on a hot dish,sprinkle with chopped parsley and garnish with small triangular croutons of fried bread. MAIALE UBRIACO or "INTOXICATED PORK" This dish consists of loin of pork, well seasoned with salt and pepper,and browned in i or 2tablespoons of oil in a deep frying pan, with several cloves of garlic and chopped parsley. A generous supply of red Chianti wine is then added,and the meat is simmered tiU the wine has reduced by half. To serve, put the meat on a hot dish and pour the sauce over it.

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