Sausage-Meat Cake (Pain de Porc Frais)
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- 2–3 pounds good sausage-meat
- spices
- sage, or thyme and parsley
- minced eschalots (shallots)
Instructions
- Season the sausage-meat very highly with spices and with sage, or with thyme and parsley if preferred.
- Mix in a few minced eschalots if desired for those who like their flavour.
- Press the seasoned mixture firmly into a pan.
- Proceed exactly as for the veal-cake of Chapter XI.