Menu		Version Française
	"Gratinée Lyonnaise"            (onions and croutons soup)                                ***  Poached salmon with Beaujolaise sauce                                ***                       The Bugnes
Cookware
	-cast iron pot -soup bowl or tureen -fish kettle -small saucepan

Ingredients for 6 serves

-1.2-1.5 kg onions
-70g butter
-3 tbspoons flour
-11 tbspoons clear beef stock or fond de boeuf
-11 tbspoons dry white wine
-500g conté (French cheese)
-1 stale baguette
-salt and pepper
-nutmeg
-2 cloves of garlic

Preparation

Preparation 20 min; cooking 1h10

1- Peel the onions and slice them thinly. Sweat them over a low heat for about 20 minutes in the cast iron pot with the butter. Brown them over a high heat.
While keeping an eye on the cooking, peel and chop finely the garlic.
Sprinkle with flour, mix and cook for 2 to 3 minutes while stirring.
Then pour the beef stock while stirring. Add the mixed herbs and the white wine, then bring to the boil. Put salt and pepper in and cook for 30 minutes over a low heat.

2- Grate half of the cheese and cut the remaining part into thin slices. Toast the bread slices.
Arrange into 6 individual bowls one layer of bread and one slice of cheese, then another layer of bread and on the top add the grated cheese.

3- Preheat oven to 200°C or the grill of your cooker.
Bake for 7 to 10 minutes or have it heat up on the grill of your cooker for around 5 minutes.

4- Pour the soup stock so as to cover perfectly the bread, and cover with grated cheese.
Cook au gratin for 5 minutes. Serve hot.

In France, this recipe is made with a fish called “brochet”. But this fish cannot be found in Australia. Its flesh is very tender and not fatty. As a substitution I chose salmon.

Ingredients

Ingredients for the court-bouillon:
-6 cloves of garlic
-1 onion
-75cl Beaujolais
-1 bouquet garni (mixed herbs)
-6 salmon steaks (about 180g)
-30 small onions
-200g butter
-30 small cultivated mushrooms
-½ freshly-squeezed lemon juice
-3 tbspoons vegetable oil
-½ tbspoon flour
-salt and pepper

Preparation

Preparation 40mn; cooking 30mn

1- Prepare the bouillon in advance.
Peel and slice thinly the garlic and the onion.
Place them into a small stewpot with the wine, 50cl of water and the mixed herbs.
Add salt and pepper.
Bring to the boil and then lower the flame and cook gently for 30 minutes.
Leave to cool and put through cheesecloth or through chinois* (a kind of wire sieve).

2- Put the salmon steaks in a wide pan* (saumonier).
Pour the court-bouillon so as it covers the fish pieces.
Bring to boiling point, lower immediately the flame and poach slowly for 20 minutes to 75/80°C.

3- Peel the small onions and melt them over a low heat with 50g of butter and the sugar, while stirring often until they are well glazed.
Cut the stalks off the mushrooms and clean the heads carefully.
Cook them gently for about 10 minutes with 10cl of water, the lemon juice, the oil ,salt and pepper.

4- Take the salmon steaks out carefully and reserve them on a service dish surrounded by small vegetables and keep them warm.
Pour 50cl of your court-bouillon into a small saucepan over a fast heat and stir with 30g of butter mixed with flour.
Lower the heat, and keep the dish on the stove stirring until it thickens. Then take it away from the flame, add the remaining butter cut into small pieces while whisking vigorously. Coat with the sauce and serve immediately.

The « Bugnes » are reported to be a old tradition, but when Christianism appeared in the French land, a lot of different Lent delicacies were created such as waffles, doughnuts, crepes and bugnes according to the regions. In the Shrove Tuesday period, almost all of the bakers’ shops of the Rhônes-Alpes region are invaded by gourmets of all ages.

It is true that nobody can resist. They are displayed in the shape of a mountain sprinkled with icing sugar, and in addition under the nose of the passers-by. Therefore, if ever you are in the region in that period of the year and you see people with white particles all over their clothes, they are not suffering from baldness but only big gourmands.

Ingredients for about 50 bugnes

-80g butter
-250g flour
-2 eggs
-40g caster sugar
-5g salt
-2 tbspoons oil
-½ lemon peel or ¼ orange peel finely grated
-5cl brown rum
-Oil for the frying
-Icing sugar

Preparation

Preparation: 45 min; leave the pastry to rest : 12 hours ; cooking : 5 min

1- The butter must soften at room temperature.

2- Sieve the flour, make a hole in the center and break the eggs in, add the sugar, the salt, the oil and the butter and mix by hand stirring little by little the flour towards the center.
Knead for a long time until you obtain an homogeneous pastry.
Put the lemon peel and the rum in and work through the pastry. Put it in a bowl, and leave to rest, refrigerated, until the following day.

3- The following day, heat oil for frying. Roll out the pastry on a floured surface as thinly as possible.
Cut it with a notched pastry wheel or a pizza cutter, into small rectangles of about 4 by 8cms.
Then make an incision in the middle using your notched wheel. Take one end of the rectangle into your hand, turn it upside down into the incision and put it through to the other side to about 1/3 of its length.

4- Plunge one by one these small pieces of pastry into the hot oil without placing them too close so that they can swell. Brown them by turning them upside down once.
Drain the “bugnes” on an absorbent tissue and sprinkle them with icing sugar.
Serve hot or warm.
Please, eat these with your fingers!