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Sausages, Au Vin Blanc

Cut from a sandwich loaf six half-inch-thick slices, trim off crusts, then cut each slice in two. Cut away a bed lengthwise at centre of each piece so as to easily hold a sausage, place them on a tin, then lightly prick twelve long country sausages with a needle. Thoroughly heat two tablespoons good lard in a sautoire, arrange in it the sausages one beside another, and cook for five minutes on each side. Lift up with fork, place over beds of bread on tin, baste evenly with all fat of sautoire and set in oven for eight minutes, or until toasts have attained a nice golden colour. Place a finely chopped onion in the sautoire with a tablespoon melted butter and fry for five minutes, occasionally tossing meanwhile, then pour in one gill good white wine, stir well at bottom so as to dilute the sausages, glaze with wine, briskly cook on a lively fire until nearly dry, then add half gill demi-glace, half gill water, a tablespoon Worcestershire sauce, half teaspoon chopped parsley and half bean very finely chopped garlic. Mix well, boil for five minutes more, dress sausages on a large dish, pour sauce over and serve.