This is Lyon is letting you into our recipe book! Find out how to prepare the delicious dishes that gave Lyon its reputation as the world capital of gastronomy, like “tablier de sapeur”—apron of sapper and “oeufs en Meurette”—eggs in Meurette sauce. It’s your turn to try them out. Good luck!
This recipe was baptized like “Tablier de Sapeur” by the “Maréchal (Marshal) de Castellane”, military governor of Lyon, under Napoleon III, fine gourmet, amateur of tripe and ancient former sapper.
Sweat the chopped shallots in 2 tablespoons of oil. Add the tomato sauce (pulp). Add the 2 cloves of garlic and the tomato previously scald, peeled, de-seeded and chopped into cubes. Season with salt and pepper and add the thyme and the bay leaves. Simmer on a low heat for 1 hour.
Cook the smoked bacon, chopped beforehand into little pieces, with hot butter, until browned. Remove.
Peel and chop the shallots finely, chop the carrots into cubes. Cook the vegetables in the cooking juice of the smoked bacon with the bunch of herbs
Mix the ingredients of the marinade in a salad bowl and place the herring filets.
After, cover them with the groundnut oil.
At the same time, cook the potatoes with their skin, in salted boiling water, for 10 to 15 minutes.
Preheat the oven to 200°C.
In a high-sided frying pan, melt the olive oil and fry the onions over a low heat. Cover with aluminum paper greased with butter and sweat for 30 minutes, stirring constantly.
Select and wash the dandelions leaves thoroughly with vinegar water. Prepare a vinaigrette with plenty of mustard.
Cut the calves’ liver into strips. Peel and chop the onions into fine slices.
Melt 50g of butter gently, in a high-sided frying pan, add the onions after and fry them until they turn lightly brown
Heat the oven to 180°.
Cook in the oven the marrow bones for 15 minutes.
Serve with 2 slices of country bread, toasted with garlic and coarse salt. Place it in a serving
Ideas for Lyonnais aperitifs
The day before
Cut the meat and set apart one whole filet. Put the cubes of meat in a salad bowl with the onion chopped into pieces, the garlic, the bay leaves, the Cognac and the Madeira wine. Stir, cover and keep it in the refrigerator all night.
Ingredients : 4 “Bobosse” Chitterling Sausages 30 g of butter 2 tablespoons of red wine vinegar 1 spoon of oil 2 big onions Flat-leaf parsley Salt and pepper ￼￼Recipe : Prick the chitterling sausages with a fork. Peel and chop the onions into slices. Melt the butter in a pan. Fry the onions gently until […]