Recette : La saucisse en brioche de Pierrot | Archive INA

Subscribe http://bit.ly/InaLesRecettesVintage Taste Me This | France 3 Lille | 05/04/1997 Chef Pierrot (Pierre Coucke) and Jenny Clève prepare a starter: Morteau sausage in brioche. Ingredients: 1 Morteau sausage Coarse salt 155g butter Oil 2 shallots 300g flour 1/2 lira of Jura red wine 2 tablespoons of crème fraîche Thyme Bay leaf 1 onion 1 clove 2 eggs 20g baker's yeast Salt Pepper **** Comments info ***** On YouTube channels, you are free to express your opinion, even if it is critical. To ensure the quality of the debate, we ask that you always remain calm, polite, and respectful of other commenters. Proselytizing and making rude, aggressive, or disrespectful comments toward any person or group of people are prohibited. Any insulting or defamatory comments will be deleted. We reserve the right to ban any user who does not respect the community rules. ******************************************************************* INA Archive Images INA Archive Images National Audiovisual Institute http://www.ina.fr #INA #Cuisine #Recette