Sausages Gastronome

Garnish the inside edge of a pie-dish with a border of quenelle forcemeat (No. 92) laid on through a cornet; set on the bottom a layer of cooked fine herbs (No. 385), over this long sausages prepared with chopped truffles after pricking them, and cover the whole with an Italian sauce (No. 484) containing truffles; bestrew the surface with bread raspings and a pinch of grated parmesan, pour butter over and cook in the oven for fifteen to twenty minutes, until the sausages be well done and browned.