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A la carte. The treasures of Lyon cuisine

“Lyonnaise gastronomy, rediscovered treasures”, the book by Yves Rouèche. (Editions de Borée.)

Lyon is the capital of an incredible gastronomy. First of all, there is the garden around the metropolis, with terroirs rich in vegetables, meat and game, fruit and cheese.

History then took the region to culinary summits between the capital of Gaul among the Romans and the 17th century Italian markets.

Finally, the chefs have fed on this gastronomy to become national emblems: mother Brazier, Fernand Point, Paul Bocuse or Georges Blanc.

Journalist and historian Yves Rouèche published Lyonnaise gastronomy, rediscovered treasures published by Borée. He tells the story of the origins and strengths of this extraordinary cuisine.

To illustrate this program, Thierry Marx offers you the brioche sausage recipe, inspired by Paul Bocuse.

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Ingredients for a sausage :

1 cooking sausage of 600 g, 300 g of flour, 50 g of sugar, 1 tablespoon of lukewarm water, 4 whole eggs, 6 g of fine salt, 10 g of baker’s yeast, 120 g of soft butter pieces, 2 egg yolks for the gilding.

Preparation :

The day before, mix with a robot 250 g flour, sugar, yeast dissolved in water, 2 eggs and salt. Turn the food processor at low speed and add the 2 remaining eggs one after the other until a homogeneous dough is obtained which comes off the walls. Add the butter and turn until completely incorporated. Cover the food processor bowl with a tea towel and let stand overnight in the refrigerator.

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Cook the sausage in simmering water for 30 minutes. Take it out, wrap it in cling film and refrigerate.

The next day, prepare a gilding by beating the egg yolks with a few drops of water and a pinch of salt.

Roll out the brioche dough from the day before in a triangle to completely envelop the sausage. Brush the entire surface of the dough and the sausage with gold. Roll the sausage in 50 g of flour and place it in the center of the dough which is folded up to roll up the sausage. Close well all over and place on a sheet of baking paper placed on a baking sheet. Brush again with gilding and let stand 1 hour at room temperature.

Preheat the oven to 210 ° C and cook the brioche sausage in it for 30 to 40 minutes. Eat hot, with a salad or boiled potatoes.

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