CERVELAS, SAUCISSONS, ETC.
Cervelas, saucissons, as well as smoked sausages, are pork-butchers'
preparations, cut slantwise in very thin slices, and served as
_hors-d'oeuvre_, with parsley in the middle of the dish.
Hand-Book of Practical Cookery, for Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Human Food · 第 32 / 251 题