Ask your butcher for 4 3/4- to 5-inch long chipolatas. Put the sausages, pricked to prevent them from bursting, into a non-adhesive frying pan. Fry over a moderate heat for 10 minutes, set aside and keep warm. Gently fry the very thinly chopped shallots in butter in a small saucepan. When soft but not brown, moisten with the white wine. Reduce by 1/3. Salt, pepper, little by little add the tomato paste, only enough to color the sauce. Just before serving, add the egg yolks mixed into the cream, thicken without boiling. Serve in a saucepan. Serve the sausages on toasts which are browned in half oil, half butter, with a little bowl of chopped parsley and with mashed potatoes, mashed green peas or mashed chestnuts, according to season, or pilaf rice.
