240. sausages and apples
(from Cookery and Confectionary, by John Conrade Cooke, 1824)
Ingredients:
Instructions:
(from Cookery and Confectionary, by John Conrade Cooke, 1824)
Ingredients:
sausage-meat
flour
butter
large apples
remoulade sauce
Instructions:
Flatten some sausage-meat round in cakes, the size of a crown piece; flour it and fry it on a saute-pan, with butter; slice some large apples, the same size; take out the cores and fry them; put a slice of apple and sausage alternately round the dish; serve with a remoulade sauce. (See Sauces.)
To Make this dish you need a remoulade sauce...
Suddenly, making "Sausages and Apples" just became the most complicated dish possible....
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