Julia and Jacques Cooking at Home
Jacques's Sausage in Brioche
Page 26
Cuisine: French | Course Type: Appetizers
(1 review)
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Recipe Review
kateq from annapolis, md
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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