PREPARE the full recipe for MUSHROOM DUXELLES and keep it warm.
Discard the skin of the sausage, and mix with the sausage enough consommé to make a smooth purée. Heat this in a small saucepan, then add the tomato purée, the Madeira, the cream, and finally the duxelles. Stir gently and taste for seasoning. Trim the crusts from the bread. Fry the slices lightly in butter, on each side, then spread them with the sausage mixture. Serve very hot on individuel plates, as a first course.
