SC - Sauce for Sausage?
lilinah at earthlink.net
lilinah at earthlink.net
Fri Dec 8 15:35:27 PST 2000
I wrote:
> I bought 168 "Mild Italian Sausages" for the feast.
>Here's what they'll be served with:
>,,,,,,SNIP.......
>Last year The Cook served them with purchased Dijon mustard. But i'm
>serving Turnips in Mustard Sauce in the Second Course. Should the
>sausages be served with a sauce or dip? If yes, which one(s)?>
And niccolo replied
>I have only one answer for that question whenever asked: MUSTARD!
>Even if second course has it, you can't get too much mustard. The
>le Menagier recipe is just grand.
I don't think i have time to make it, since it won't have time to age
properly. And while i like my mustard HOT i prefer not to damage the
guests. Or am i missing something about mustard processing?
Anahita
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