Jacques's Sausage in Brioche

From Julia and Jacques Cooking at Home

Cookbook

Author(s): Julia Child, Jacques Pepin

Page 26

Cuisine: French

Course: Appetizers

Reviews

1 reviews, average rating 5.0 / 5

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kateq

11 years ago

★ ★ ★ ★ ★ 5/5

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This is a feast for the eyes -- it looks great on a platter, it slices beautifully, it never fails to impress. Even better, it tastes great. I've not used the saltpeter and have used ceps rather than truffle. I also generally use Nancy Silverton's brioche, the recipe for which can be found in "Baking with Julia."

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