Saucisses au Rizotto (Sausages with Risotto)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Stiffen the sausages in butter.
  2. Cut them into pieces 5 centimetres long.
  3. Finish cooking them with 100 grammes of sliced white truffles.
  4. Mould a border of rizotto on the service dish and dress the sausages, as they are, in the middle.

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