Saucisses au Vin Blanc (Sausages in White Wine)

Ingredients

• Sausages — 20 (second way)
• Butter
• White wine — 2 decilitres
• Sauce Demi-glace
• Fried croûtons
• Egg yolk — 1 (second way)
• Lemon juice
• Glace de viande — 2 spoonfuls (second way)

Instructions

1. First way: poach the sausages in butter in the oven, then dress them on fried croûtons.
2. Deglaze the pan with white wine and reduce it.
3. Add the necessary quantity of sauce Demi-glace, butter it lightly and pour it over the sausages.
4. Second way: stiffen the sausages in butter, then poach them with 2 decilitres of white wine per 20 sausages.
5. Dress them on fried croûtons and reduce the white wine by two-thirds.
6. Add an egg yolk, a dash of lemon juice, 2 spoonfuls of glace de viande and 100 grammes of butter.
7. Pour the sauce over the sausages.