Stuffed Chicory Recipe

This dish comes from the French border of Belgium; it tastes better than
you would think. Take a pound of beef sausages, and preferably use the
small chipolata sausages. (What a delightful thing if the English would
make other kinds of sausages as well as their beef and pork ones!) Fry
then your sausages lightly in butter, look upon them as little beings for
a few moments in purgatory before they are removed to heaven, among the
apples. Keeping your sausages hot after they are fried, take a pound of
brown pippin apples, pare them and core them. Cut them into neat rounds
quarter of an inch thick, put them to cook in their liquor of the
sausages (which you are keeping hot elsewhere), and add butter to moisten
them. Let them simmer gently so as to keep their shape. Put the apple-
rings in the center of the dish, place the sausages round them. This dish
uses a good deal of butter, but you must not use anything else for
frying.

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