Lyon is a bustling, gray, industrial center on the Seine River, the third largest city in France and famous for its silks. According to many in 1975 Lyon was 2nd only to Paris as a culinary mecca and has always had many famous restaurants.
Known for its charcuterie: pates and sausages (saucissons) for French hors d'oeuvres. Meals (Repasts) are large and cooking is robust.
Chicken and fresh water fish from La Bresse
Truffles & wild mushrooms from Valreas
and Charolais beef
Typical Lyonnais dishes in 1975 include almost anyting made with sauteed onion, poached chicken demi-deuil, lighter than air pike dumplings, quenelles de brochet, in a coral Sauce Natua made with crayfish, or baked in a creamy cheese-glazed gratinee.
Technically a part of Burgundy, Lyon favors the wines of neighboring Beaujolais vineyards.
Even the younger people in the South are getting away from "string" beans. Blue Lake Green beans or yellow beans will work well in this recipe.
Cut 1 lb. green beans into julienne strips. Saute in salted water. DO NOT OVER SALT. Saute 1 large onion, chopped in 5 TB butter. Season to taste. DO NOT OVER SALT. Can over pepper if you want. Add green beans to mix. Serve and sprinkle with minced parsley. Serves 4-6. EASY RECIPE.
La Glace Pralinee (Praline ice cream - you can buy on-line)
However, I would put a scoop or two of French Vanilla ice cream in each serving glass or dish after I made this sauce. Combine 2 cups sugar, 2 Tb. lemon juice, 1/ 1/2 cups chopped almonds or hazel nuts and 1/2 cup butter and cook in a saucepan (BEWARE: I just made this recipe up right now because I don't like making homemade ice cream in an ice cream maker) and pour this sauce over the ice cream.