Part 2 — REMAINS OF SAUSAGE
Reading edition
If you have a few inches of a big sausage cut it into as thick slices as you can—fry them and lay them in a circle on a dish with a poached egg on each. Little dinner breads are good when soaked in milk, stuffed with sausage meat, and fried. It can be used to stuff cucumber, or eggplants, but you should then crumble up the meat and bind it with the yolk of a raw egg.
[Mme. Georgette.]