Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Dried Polish mushrooms* 1/4 c Minced fresh parsley
2 oz Dried porcini mushrooms* 2 T Plus 2 t minced fresh thyme
1 c Dry broadcrumbs 1 T Salt
4 lg Eggs 1 T Freshly ground pepper
2 lb Finely ground veal 1 c Shelled unsalted pistachios
2 c Peeled, cared, chopped Arugula or watercress
-tart green apples Cornichons** (opt.)
1 c Finely chopped shallots Dijon mustard

Combine mushrooms in medium bowl. Cover with hot water. Let soak until
softened, about 30 minutes. Drain well. Squeeze dry. Mince mushrooms,
discarding any hard parts.

Combine breadcrumbs and eggs in large bowl. Mix in mushrooms, veal
and next 6 ingredients. Blend in pistachios. Form mixture into four 1
1/2 ~ inch-diameter logs. Wrap each tightly in plastic. Wrap each in
second piece of plastic, leaving 2 1/2-inch overhang at each end.
Wrap each in third piece of plastic, ending with seam at opposite
side of tog from seam of second piece, and leaving 2 1/2-inch
overhang at each end. Twist ends and tie with string.

Bring 1 1/2 inches of water to boil in roasting pan on top of stove.
Add logs, reduce heat, cover and simmer until sausages turn white and
are springy to touch, turning every 10 minutes, about 30 minutes.
Transfer to platter. Cool to room temperature, turning occasionally.
Refrigerate overnight.

Slice sausages thinly. Cover platter with arugula. Arrange sausages
over. Serve at room temperature with cornichons and Dijon mustard.

*Dried Polish mushrooms are available in the kosher section of many
supermarkets. Porcini are available at italian markets and specialty
foods stores.

**Cornichons are tiny brine-packed French pickles available at
specialty foods stores and some supermarkets.

Bon Appetit/August/89 Scanned fixed by Di and Gary
Submitted By MICHAEL ORCHEKOWSKI On 11-21-94

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