Sausages—Flat—with Tomato Soubise Sauce

Roll some sausage meat into four ounce balls and wrap up in "crepinette" or caul fat; shape them into slightly lengthened flat pieces. There can be some parsley, tarragon or other herbs added to the sausage meat according to taste. Dip them in melted butter, then roll in bread-crumbs, and broil over a slow fire, afterward dress on a puree of tomatoes (No. 730), mingled with soubise sauce (No. 543).