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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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