La Saucisse D’Or

I originally got interested in sausagemaking to prepare recipes for forgotten sausages I found in 100-year old cookbooks. Recently, while searching for lost recipes, I found this gem:

"Restaurants for the working classes in Paris have now-a-days resource to every species of invention to attract attention. One has just been opened in the Faubourg Montmartre, which promises a dinner of two courses and a desert to whoever writes, in a legible hand, the answer to a rebus offered every morning for solution by the dame de comptoir. Another, in the Faubourg St. Afftoine, hit on a still more strange expedient. He chose for his ensign a gigantic golden sausage, which he swung enticingly over the door of his restaurant, the words ‘A la saucisse d’or’, in huge gold letters blazing beneath. His salon was large, its white walls decorated by festoons of the tempting edible so highly appreciated on the other side of the Rhine, and in every fiftieth sausage a five-franc piece in gold. His principle was, that as his customers called for sausages, they should be cut off in regular rotation from the string, so artistically arranged around the dining hall. The result may be better imagined than described. The eager anxiety depicted on the countenance of every ouvrier as he nervously examined and finally ate the sausage, would have supplied a physlognomist with many good subjects for study. The expedient proved most remunerative to the proprietor, but the quarrels that ensued were of so serious a nature that the police have interfered, and the master of the establishment has received orders either to shut up his shop or to proceed on a less exciting system."

Scientific American, December 10, 1864

Sounds like a fun place, but I wonder if the sausage itself was any good.

David