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Lyon Sausage

Procure a small Lyon sausage. Remove the silver paper from about a quarter of the length of the sausage. Remove the tip, then with a sharp knife cut off twelve very thin equal slices, remove the skin from the slices, dress on a hors-d'oeuvres dish, decorate the dish with a little parsley greens and serve. (Always keep the remaining sausage in a cool place.)