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Gastronomie lyonnaise

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Gastronomie lyonnaise

  1. 1. Gastronomie Lyonnaise<br />Réputée, délicieuse,…<br />
  2. 2. Boudin aux pommes<br />1-Eplucher les pommes, les couper en quartiers, enlever le cœur , les pépins et couper la chair en lamelles fines. 2-Faire chauffer le beurre et mettre les pommes à blondir sur feux doux en les remuant délicatement. 3-Saler et poivrer et ajouter la cannelle. 4- Laisser cuire doucement et garder au chaud. 5- Piquer le boudin avec une aiguille et faire griller en retournant souvent. 6- Servir le boudin sur les pommes.<br />
  3. 3. Quenelles lyonnaise<br />La pâte (panade)<br /><ul><li>Dans une casserole, porter à ébullition l'eau salée et le beurre
  4. 4. Verser la farine d'un seul coup, hors du feu et mélanger vigoureusement
  5. 5. Cuire 5 mn à feu doux, en remuant pour dessécher la pâte
  6. 6. Retirer du feu et incorporer les œufs un à un en mélangeant entre chaque œuf
  7. 7. Ajouter la chair mixée de poisson ou de volaille pour des quenelles au brochet ou à la volaille et laisser tiédir</li></ul>Le façonnage en quenelle<br /><ul><li>Faire un gros boudin d'environ 3 cm de diamètre sur une plan de travail fariné puis le couper en tranches
  8. 8. Façonner chaque tranche en quenelle d'environ 10 cm en la faisant rouler sur la planche puis entre ses mains</li></ul>Le pochage<br /><ul><li>Porter une grande casserole d'eau à ébullition pour y faire pocher les quenelles jusqu'à ce qu'elles remontent à la surface, les égoutter.
  9. 9. Les quenelles sont prêtes à être utilisées.</li></li></ul><li>Saucisson chaud<br /><ul><li>Piquer le saucisson et faire bouillir à feu doux pendant 45mn à découvert
  10. 10. Pendant ce temps, peler les pommes de terre et couper en rondelles. Déposer dans une casserole ; recouvrir d'eau avec une bonne pincée de sel et faire cuire 15 mn.Egoutter et déposer dans un grand récipient.
  11. 11. Verser le bouillon de volaille chaud et laisser en attente.
  12. 12. Dans un bol, mélanger le vinaigre, la moutarde, le sel et le poivre. Verser sur les pommes de terre.
  13. 13. Ajouter l'huile d'olive, l'échalote et le persil.
  14. 14. Mélanger doucement sans briser les pommes de terre. Retirer le saucisson et placer sur du papier absorbant. Retirer la peau.
  15. 15. Couper en tranches, déposer sur les pommes de terre.
  16. 16. Servir tiède. </li>

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