735 | Sausages, with White Wine.
—Brown a very finely chopped onion in a sautoire with one ounce of butter. Moisten with half a glassful of white wine, and add two country sausages; prick them slightly with a fork, then cover the pan, and let cook for five minutes. Put in half a pint of Espagnole sauce (No. 151), cook again for five minutes, and serve with a little chopped parsley sprinkled over.