4a/25.- Lyon specialities Andouillette: a hearty pork-based sausage (sort of sausage made from chitterlings), delicious grilled, pan-fried or au gratin, usually served with a mustard sauce. Beatilles: a surprising, delicious mix of chicken crest, gizzard, liver and heart, served in stews or with salad. One of the Catherine de Medicis favourite dishes. Cervelle de canut: "silkworker's brain" is cream cheese beaten with herbs, garlic and shallots Cervelas lyonnais: boiled pork sausage available in plain, truffled and pistachio versions Quinelle: crumbled pike mixed into a flour and butter dough (quennelles lyonnaises - sort of dumpling made of flour and egg, flavoured- with meat or fish). The sausage shaped quenelle is poached then out in the oven to swell and brown. Usually served with a crayfish-butter bechamel known as sauce Nantua. Those meals was served with some gratin dauphinois (sliced potatoes baked with cream), ratatouille (mix of vegetables cooked with olive oil (tomatoes, courgette, peppers, eggplant, onion)) and rice. => next