Chapter XV · Relevés and Entrées · No. 1414
1414—Saucisses de Francfort et de Strasbourg
Plunge the sausages into a saucepanful of boiling water, and then poach them for no more than ten minutes; should they be allowed to cook for a longer time, they would only lose their quality.
They may be served with a hors-d’œuvre dish of grated horse-radish, and an apple sauce separately; but their proper adjunct is braised sauerkraut.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1414, p. 463. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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