737. Sausages à l’Italienne.
—The same as for No. 735, adding six minced mushrooms to the sauce five minutes before serving.
738. Sausages à la Bourguignonne.
—Take twelve country sausages, prick them with a fork, and place them in a baking-dish. Put them in the oven, and let cook for ten minutes; garnish a hot dish with a pint of hot purée of red beans (No. 951); and arrange the sausages on top, then serve.