No. 818
Sausages Smoked; with or Without Garlic, d'Arles, Lyons, Mortadella
Saucissons Fumes a l'Ail ou Sans Ail, d'Arles, de Lyon, et Mortadelle
Remove the skin covering the sausage, slice it up finely, and range it crown-shaped on a side dish with a sprig of parsley in the middle and chopped parsley around.
For Arles and Lyons Sausage.—Cut in very thin slices, do not remove the skin. Slice Mortadella very thin and cut each round into two or four.