Oysters and Sausages (from one of my favourite food writers – Edouard de Pomiane)
Fry some chipolata sausages. Serve them very hot on a dish and on a second dish a dozen oysters.
Alternate the sensations. Burn your mouth with a crackling sausage. Sooth your burns with a cool oyster. Continue until all the sausages and oysters have disappeared.
White wine, of course.
Dr Edouard de Pomiane, photo on the right, was a scientist at Institut Pasteur in Paris, hence his enjoyment of the scientific effects of such things as hot and cold, in this instance. He was the first radio food journalist and wrote a number of books that are always entertaining reading. This recipe comes from his book "La Cuisine en Dix Minutes ou l'Adaption au Rythme moderne" which was published in 1930. The English version is rather baldly called "Cooking in 10 Minutes". Look out for it in second-hand bookshops.
How to Fry an egg
I am a creature of habit and most days have bacon & fried egg for breakfast. All right, I do have chipolatas sometimes but I do make the bacon! I am always interested in different ways of frying eggs and have now found the best way by far. It's the eccentric Italian Aldo Buzzi's way of doing them.
To read about our range of Sausages please go to the Sausages