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Andouillettes of Nancy

Nancy, St. Menehould, Arles, and Lyons are as famous for their sausages as Frankfurt and Brunswick and Bologna. But the French preparations are much daintier than those of Italy and Germany.

Take 2 pounds of veal and one of fresh pork. Cook the latter two hours in salted water, and chop both very fine, with 2 onions, 3 truffles, and 4 mushrooms, adding parsley, salt, and parsley, salt, and pepper. Mix well and press into sausage skins,--which can be bought from a butcher,--tie them at intervals of 2 inches and boil them for an hour in 1 quart of consomme flavored with 2 carrots, 2 turnips, and 1/4 of a cabbage. This can be used later for soup. Let them cool, cut apart, and fry them 25 minutes in butter, then serve them with omelette or poached eggs.

PIGS' FEET (as cooked in St. Menehould.) Clean and split 2 large feet, then tie them securely and put in a quart of stock, or broth, with salt, pepper, a carrot, an onion, parsley, thyme, a bayleaf, a clove, and two pieces of celery. Cover and cook 3 hours. Drain, remove the bones, put under a weight, and when cold dip in butter and bread-crumbs and broil until brown. Serve hot with Tartare sauce or a cream sauce with mushrooms in it.