Sausages with Cream Potatoes, Baked

Have some pork forcemeat the same as sausage forcemeat (No. 69); for each pound of this forcemeat mix in four ounces of cooked fine herbs (No. 385) and half a pint of bechamel (No. 409), also a little meat glaze (No. 402); thicken the whole with six egg-yolks; use this forcemeat to fill small sheep's casings previously salted, being careful not to have them too full, then twist the sausages into five inch lengths. Garnish the bottom of a deep baking dish with chopped potatoes and cream (No. 2780); lay the sausages on top after frying them for one minute in hot frying fat, pour oversome thick veloute sauce (No. 415) and bestrew with bread-crumbs and grated cheese; baste with melted butter and set the dish in a very hot oven to bake for fifteen to twenty minutes, or until browned to a fine color.