Preparation:
Clean and cut vegetables into pieces 1-inch long. In a large, heavy saucepan combine carrots, turnips, onions, celery, leeks, tomatoes, thyme, bay leaf, parsley, salt, and pepper. Add consommé. Bring to boil and cook for 5 minutes. Add sausage. Cover and simmer for 1 hour.
To serve, arrange vegetables in center of serving dish. Cut sausage into slices 1/2-inch thick and arrange slices in a crown around vegetables. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
