This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
Push some sausage meat (No. 68) into a sheep's casing being careful not to fill it too much; twist it into small inch to inch and a half lengths, turning each sausage in a contrary direction, the first to the right, the second to the left, and so on to the end; in this way the sausages keep together better while cooking. Prick the casing with a larding or any other needle. Cook on a. slow fire and dress on a chipolata garnishing (No. 657).
Garnish the inside edge of a pie-dish with a border of quenelle forcemeat (No. 92) laid on through a cornet; set on the bottom a layer of cooked fine herbs (No. 385), over this long sausages prepared with chopped truffles after pricking them, and cover the whole with an Italian sauce (No. 484) containing truffles; bestrew the surface with bread raspings and a pinch of grated parmesan, pour butter over and cook in the oven for fifteen to twenty minutes, until the sausages be well done and browned.
Make some muslin bags twelve inches long by two and a half inches in diameter; fill them up with cold American sausage meat (No. 68), then cut them across bag and forcemeat together in half inch thick slices; remove the muslin, bread-crumb the pieces and broil or fry them in butter in the pan or else place in a little water in a frying pan and boil, then finish cooking in a moderate oven or on a slow fire.
Have some pork forcemeat the same as sausage forcemeat (No. 69); for each pound of this forcemeat mix in four ounces of cooked fine herbs (No. 385) and half a pint of bechamel (No. 409), also a little meat glaze (No. 402); thicken the whole with six egg-yolks; use this forcemeat to fill small sheep's casings previously salted, being careful not to have them too full, then twist the sausages into five inch lengths. Garnish the bottom of a deep baking dish with chopped potatoes and cream (No. 2780); lay the sausages on top after frying them for one minute in hot frying fat. pour oversome thick veloute sauce (No. 415) and bestrew with bread-crumbs and grated cheese: baste with melted butter and set the dish in a very hot oven to bake for fifteen to twenty minutes, or until browned to a fine color.
, Roll some sausage meat into four ounce balls and wrap these up in "crepinette" or caul fat: shape them into slightly lengthened flat pieces. There can be some parsley, tarragon or other herbs added to the sausage meat according to taste. Dip them in melted butter, then roll in breadcrumbs, and broil over a slow fire, afterward dress on a puree of tomatoes (No. 730), mingled with soubise sauce (No. 543).
Take two pounds of fresh pork meat from the neck; remove carefully all the fibrous parts retaining as much meat as fat; season with an ounce and a half of salt, a teaspoonful of freshly grouud allspice, and add four ounces of truffles cut in small dice or finely chopped. Make sausages of this preparation, broil and dress them on a garnishing of minced truffles mingled with supreme sauce (No. 547).
Prepare some five or six inch length sausages the same as the Chipolata (No. 1801), prick them with a small larding needle, fry in fresh butter, and when cooked dress on a dish; drain the butter from the sautoir and replace it by white wine, chablis, sauterne or champagne, one or the other, extending the sauce with veloute sauce (No. 415); boil it up once, strain through a tammy, and finish with lemon juice and fresh butter; pour it over the sausages.
 
Continue to: