The Saturday Sip: February 25, 2023
Your etiquette tip, quote and an Emily Post Cookbook recipe to start your weekend off right!
The Tip
When it comes to engagement parties, parents, friends, or the couple themselves can host. Traditionally the bride's family got the first opportunity to host and celebrate the couple. Today, it's about what's logical and what works with people’s schedules (plus not all weddings have a bride). It's okay to break the party up into groups like hometown parties for each member of the couple, as well as a party in the town the couple lives in with their friends and family who live there or nearby attending. Do what makes sense for the honorees.
The Recipe
This one sounded interesting, and we learned that a famous sausage brand from Emily’s day, Deerfoot, raised some of their purebred pigs on Vermont farms (shout out to Vermont agriculture!) While we often eat runny and jammy egg yolks with delight, we did want to issue the warning that without knowing how long to cook the egg yolks and cream in this recipe, there is a chance you might consume raw egg yolk and that can be a risk for salmonella. Potentially raw egg yolks aside, this recipe sounded warm and rich, and we’re thinking mashed potatoes might be a nice accompaniment. Let us know what you think!
Emily Post’s Cookbook, 1951, pg. 122
Sausages Cooked In Wine
Time: 35 minutes
Serves: 4
Ingredients
8 breakfast sausages (Deerfoot)
1 cup dry white wine (may be a cheap native wine)
1/2 Tbsp butter + 1 Tbsp butter [used separately]
1/2 Tbsp flour
3/4 cup beef stock
2 egg yolks
1/2 cup cream
Directions
Simmer sausages, after pricking them with a fork, for 8 minutes in the white wine. Drain the sausages and place on a hot platter. Strain the wine they were cooked in, but do not use the very bottom which is thick and blackish.
Blend butter and flour in a clean saucepan, add the strained wine and beef stock, stir, and cook ten minutes.
Put sausages back into sauce for 3 minutes to warm them. Lift them out.
Beat egg yolks, cream, and butter together and add this mixture to the sauce to thicken it. Pour over sausages and serve.
The Quote
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SIGNED COPIES AVAILABLE
If you’d like a signed copy of our latest edition, Emily Post’s Etiquette - The Centennial Edition, now’s the time! You can order your copy(s) through our favorite independent Vermont bookstore, Bridgeside Books, by clicking the button.
That’s it for the Saturday Sip, thank you for spending a little bit of your day with us! Let us know if you try the recipe, and keep an eye out for Monday’s podcast.
Until then!
Lizzie and Dan