Chapter XV · Relevés and Entrées · No. 1412
1412—Saucisses Anglaises
The most well-known of English sausages are those of Cambridge.
They are cooked like the French kind, and they are often served at breakfasts as an adjunct to bacon. Sometimes, too, they serve as a garnish to roast fowls, young turkeys, &c.
Their seasoning is often excessive.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1412, p. 463. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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