Preparation:
Place sausage in large skillet. Add water. Cover and simmer for 5 minutes. Drain off water and continue cooking for 10 minutes more, or until sausage is well browned. Pour fat off skillet. Add wine and cook until wine is reduced to half the original volume.
Meanwhile, heat butter in small, heavy saucepan. Add flour. Stir in consommé and cook over low flame for 10 minutes.
Remove sausage to heated serving dish and keep warm. To consommé mixture, add reduced wine from sausage skillet. Blend with egg yolk. Add lemon juice. Correct seasoning. Cook for a few seconds, until sauce thickens. Pour over sausage. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
