Procure one and a half pounds of andouil-lettes; cut them into six pieces, and make four slight incisions on each side. Place them in a tin baking-dish, and put them in the oven to cook for eight minutes. Remove them to a hot serving-dish, previously placing thereon a pint of mashed potatoes, or a pint of hot puree of peas, and place the andouillettes, nicely arranged, on lop.