Pudding de Saucisses à l’Anglaise (English Sausage Pudding)

Ingredients

• Paste as given for « Beefsteak-Pudding »
• English sausages
• Brown onion sauce
• Butter and flour

Instructions

1. Line a pudding mould with the paste given under « Beefsteak-Pudding ».
2. Range inside it the English sausages, tied off into chipolatas, strongly blanched and refreshed.
3. Cover them with a brown onion sauce.
4. Close the mould with a sheet of the paste.
5. Wrap the mould in a buttered and floured napkin.
6. Cook the pudding in boiling water (the printed time is damaged in the scan and reads only '… hours and a half').
7. Unwrap it and send it as it is, on a dish covered with a napkin.