Preparation:
Prepare pie crust mix as directed. Roll out two-thirds of dough to fit a loaf pan (8"x5"x3"). Line the pan with rolled dough.
In large, heavy skillet, cook sausages until slightly browned. Remove sausages and set aside. Pour fat off skillet, leaving only 1 tablespoon of fat. Add onions to skillet and cook until slightly browned. Sprinkle with flour and cook, stirring constantly until well browned. Stir in consommé, and cook until smooth. Off fire, stir in eggs.
In lined loaf pan, place a layer of sausages. Cover with layer of approximately 1-inch of bread crumbs. Pour 3 to 4 tablespoons of sauce from skillet over crumbs. Fill pan, alternating layers of sausages and bread crumbs moistened with sauce, finishing with bread-crumb layer.
Roll out remaining dough into rectangle about 1/2-inch larger than top of pan. Place over bread-crumb layer, pressing edges together. Bake at 350F for 1 1/2 hours. Unmold.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
