232. Garnishing à la Chipolata—for one gallon.
—Fry a quarter of a pound of salt pork, cut dice-shaped, for two minutes in a saucepan; then add half a pint of carrots cut tubular shaped, half a pint of onions browned and glazed in the oven (No. 972), one pint of blanched and peeled chestnuts, half a pint of mushrooms, and six small sausages cut in pieces. Add two quarts of Espagnole sauce (No. 151), half a pint of tomato sauce (No. 205), a tablespoonful of salt, and a large teaspoonful of pepper. Cook for thirty minutes, and use when needed.