Sausage Minuit. Page 194-5, The Nero Wolfe Cookbook, Saucisse Minuit:
“The proportions should vary with the climate, the season, the temperaments involved, the dishes to be eaten before and after, and the wine to be served. An inexpensive Spanish wine was a standard.
Onions, garlic, goose fat, brandy, red wine, beef broth, thyme, rosemary, ginger, nutmeg, cloves, bread crumbs, bacon, pork, goose, pheasant, salt, black pepper, pistachio nuts, pigs’ intestines.
Are you sure you want the rest?
You have the cook book! That is a hard find.