Sausages Long—with White Wine

Prepare some five or six inch length sausages the same as the Chipolata (No. 1801), prick them with a small larding needle, fry in fresh butter, and when cooked dress on a dish; drain the butter from the sautoir and replace it by white wine, chablis, sauterne or champagne, one or the other, extending the sauce with veloute sauce (No. 415); boil it up once, strain through a tammy, and finish with lemon juice and fresh butter; pour it over the sausages.