Dry Sausage in Brioche with Port Sauce and Salad, a recipe from Guy Savoy on Gourmetpedia

Ingredients

• - 1/2 Jésus de Lyon (dry sausage)
• - 1 egg yolk
• - 1 oakleaf lettuce leaf
• - 150 ml (5 oz.) Port
• - 3 shallots
• - 200 ml (3/4 cup) veal stock
• - 20 g (4 tsp.) butter
• - 1 carrot
• - 1 onion
• - 1 sprig of thyme
• - 1 stalk of celery
• - 1 bay leaf
• - 20 black peppercorns
• - 200 ml (3/4 cup) white wine
• - 4 g (1 tsp.) fresh yeast
• - 125 g (1 cup) flour
• - 3 g (1/2 tsp.) salt
• - 10 g (2 tsp.) sugar
• - 1 egg
• - 70 g (5 tbsp.) softened butter
• - 1 1/2 tbsp. sherry vinegar
• - 4 tbsp. grapeseed oil
• - Salt and freshly ground black pepper