Liezon: what is it, how to prepare it and where to use it

Explanation of the term and scope of application of lezon

The word comes from French. Liaison is translated as “connection”, “connection”. These concepts directly describe the process itself.

Instructions for the preparation of some liquid dishes (sauces, pates, puree soups) provide for the inclusion of certain substances that stabilize the consistency and provide the required degree of thickness and viscosity. Leison is exactly such a mixture.

It also acts as a connecting element between meat or fish and breading. This is especially necessary when preparing certain products and dishes with a delicate texture for frying. The mixture is used everywhere for chicken.

For example, when preparing Kiev cutlets, which require several layers of breading, you need to preserve the tenderness of the chicken fillet and at the same time avoid butter leaking out of the cutlets during deep-frying. Without ice cream, nothing will work out - the breading will crack, the dish will deteriorate and lose its taste.

Leison for chops is also used. Breading (crumbs, flour, bread) sticks to it well and reliably, which, when fried, creates an appetizing crust and preserves the juiciness of the meat inside. The same applies to fish. Layering is especially effective when creating multi-layer breading. The dish turns out not only especially tasty, but also satisfying.

The confectionery sector was not spared by liaison either. It is applied to the surface of flour products before the baking process. The finished products acquire a golden, appetizing crust that crunches when bitten. The mixture also provides excellent adhesion to baked goods for any toppings, such as poppy seeds or sugar.

In a word, the role of this substance in cooking is simply enormous. Application almost everywhere.

Where to apply

The essence of the whole process is revealed by the word “leison” itself. The recipe with its inclusion is the following options:

• Any fish or meat cut into small pieces, dipped in this mixture, is much better coated with the right amount of breadcrumbs and, as a result, looks as appetizing as possible.
• In the same way, experienced chefs recommend preparing cutlets and other semi-finished products, which are made much tastier and more filling by leison.
• The recipe can be varied and any vegetables and even fruits can be baked in this creamy egg mixture. It will add originality to the dish, and thanks to its unique enveloping qualities, it will seal well inside and preserve all the juiciness of the food.

It is customary for culinary specialists to grease their baked goods with such a sticky mixture. This can be done just before baking to ensure a beautiful product with a golden crispy crust. Or ten minutes before it is completely ready, remove the pastry from the oven, cover it with lemonade for good adhesion and sprinkle with regular sugar, cinnamon, poppy seeds or one of the other types of culinary toppings.

Guy

Clarifying broth (juices, jelly solutions for aspic, jellied meat) using egg whites (beaten whites), as well as peeled vegetables (onions, carrots, tomatoes with skins) or ice cubes. As soon as it boils, throw a couple of ice cubes into the broth or pour out the protein. Ice makes the broth clear, and the protein along with the foam is skimmed off and discarded. Protein extract is used in non-meat dishes.

We put the vegetables in cold water along with the meat and chicken, let it boil, take out everything except the carrots after cooking.

Liezon. Purpose. Application. Recipe

Author: Gorbunov Evgeniy

Preparation of lezon is one of the important technological operations in the production of chopped and whole muscle semi-finished products (for example: cutlets, escalopes, etc.). As a rule, the surface of these types of semi-finished products is covered with breadcrumbs, various mixtures of spices and herbs, decorative toppings, etc., the main objective of using breading is to ensure good consumer properties of the product: maintaining a high-quality presentation , as well as preserving the juiciness of the product during heat treatment.

Definition

Ideal leison – what is it? The original recipe for this mixture is a universal option that allows you to use it in preparing a wide variety of dishes. It contains only eggs, milk and salt. To enhance the creamy taste, experienced chefs often use heavy cream instead of milk, and when preparing second courses, the brightness of the recipe is enhanced by aromatic spices and seasonings. In some options, it is acceptable to have a small amount of ordinary filtered water, starch or flour, which regulate the density of the resulting consistency.

Liezon what is it

As already mentioned, it is a mixture into which various semi-finished products are dipped before frying. The composition of the lezone can include either an egg with water or with cream. Because raw eggs help bind foods together, breadcrumbs adhere better to meats and other foods. Also, thanks to the use of lezon, dishes become more filling and appetizing.

Speaking about how to prepare lezon, it is worth noting that its composition can include both whole raw eggs and separate egg whites. Depending on the product with which it will be used, flour, gelatin, cream, starch, milk, and so on may be added to its composition. Moreover, the addition of each ingredient to the leison, the recipe of which varies, requires compliance with certain mixing rules.

Selected cases: poetry recitation and everyday speech

When reading and singing poetry, lezon occurs more often than when reading prose; You can also mark the required reading of all.

In the caesura (the 4th syllable of a ten-syllable verse and the 6th of Alexandrian) in the 17th century, leison was at least optional, as evidenced by the work of Jean Hindret in 1696. By omitting the lezon, which prevents elision in feminine rhyme, the structure of the verse is destroyed (for example, in the phrase Les foibles & les forts meurent également

lieson after
foibles
and
meurent
is needed to maintain the 12 required syllables). In the 17th century, the practice of using a lezon to avoid gaping was established. In an earlier period, gaping was permitted, as Alain Chartier noted in his 1530 recording of the recitation of poetry.

These rules also apply to dramatic texts, although they have not been consistently applied since the 19th century.

The art of using lezon is considered part of the art of oratory along with the use of "E caduc". Professionals of speech often omit most of the optional phrases (such as Bernard Beer), sometimes the number of phrases in a speech changes when talking to different audiences, like General de Gaulle.

Reading technique and implementation

A significant number of cases of lezon do not occur in spontaneous speech, appearing only when reading. In general, modern French orthography indicates the place of articulation in a lezon, but it does not allow one to predict whether the added sound will be voiceless or voiced. In the examples below, the ice zone is marked with the sign , :

• -c
  → :
  croc de boucher
  = , but
  croc‿-en-jambe
  =
• -d
  → :
  grand roi
  = , but
  grand‿homme
  =
• -g
  → :
  sang neuf
  = , but
  sang‿impur
  = (outdated pronunciation norm, remaining in a few frozen expressions)
• -p
  → :
  trop grand
  = , but
  trop‿aimable
  =
• -r
  → :
  premier fils
  = , but
  premier‿enfant
  =
• -s
  → :
  les francs
  = , but
  les‿euros
  =
• -t
  → :
  pot de terre
  = , but
  pot‿-au-feu
  = (potofö)
• -x
  → :
  mieux manger
  = , but
  mieux‿être
  .

At the same time, nasal vowels ( -an

,
-en
,
-in
,
-ein
,
-un
,
-on,
etc.) are read as , while the vowel sometimes loses nasalization:

• with denasalization: bon repas
  = ~
  bon appétit
  ,
  certain collègue
  = ~
  certain ami
  ;
• lezon without denasalization occurs in a small number of words aucun
  ,
  bien
  ,
  en
  ,
  on
  ,
  rien
  ,
  un
  and
  non
  and in possessive pronouns (
  mon
  ,
  ton
  ,
  son
  ):
  aucun chat
  = but
  aucun‿être
  ,
  mon petit
  , but
  mon‿enfant
  or (in this case both options occur, both and).

How to add different fillers

So, gelatin must be dissolved in cold water in advance and wait a while. After this, the resulting mixture should be filtered, mixed with the remaining ingredients and heated over low heat. The temperature for preparing such lezon should not exceed 50 degrees; after the gelatin is completely dissolved, the product must be cooled.

When adding separated egg whites, beat them until they form a thick foam, then gradually, in small quantities, add them to the main product, stirring constantly.

To add starch to the lezon, you need to dissolve it in cold water (a small amount), and then gradually pour it into the main product, brought to a boil, and continue to boil for several minutes with constant stirring. Typically, cooking lezon with starch on fire takes about two minutes.

Starches are dissolved in a small amount of cold water, and then poured into the boiling main food product with stirring for 1-2 minutes until thickened.

Egg-milk lezon for soups

Despite its simplicity, preparing lezon for soups requires care and precision. The process takes about 15 minutes, but during this time you cannot leave it unattended, otherwise you will have to start all over again.

Prepare a portion of egg-milk (creamy) leison to harmonize 1000 ml (3-4 servings) of any cream soup or puree soup

Liezon is introduced to harmonize the consistency of puree soups and creams at the very end of cooking, after all stages of mashing and boiling. You should not cook soup with lezon - the consistency will worsen. It should be added to the soup immediately after the soup has finished boiling, and after that only adjust the taste with salt, if necessary.

The introduction of lezon will have virtually no effect on the thickness of the soup - the consistency of both is almost the same in terms of thickness. Liezon only helps to improve the consistency, bringing it closer to the creamy level.

Instead of lezon, it is practiced for the same purposes to add a mixture of hot milk with butter or heated fresh cream of higher fat content to cream soups and purees. The result is also not bad, although such plasticity as with the introduction of lezon is not observed. But by adding milk you can easily correct mistakes in terms of the soup being too thick - just dilute it to the desired thickness :o).

Egg lezon for breading chops master class from the chef

Liezon for greasing pies and pie

PS. Here are some tips I found on the Internet:

1. There is a golden rule regarding the proportions of eggs and milk - for 1 chicken egg of milk, half a scallop. Thank you for the description of the composition - lezone.

2. Proportions for lotion:

• 2 eggs
• 3 tablespoons milk
• 1/8 tablespoon salt

Culinary terms:

Original post and comments at

Basic qualities

Real correct lezon - what is it? This is an auxiliary culinary composition with which you can solve a lot of important problems in the cooking process.

1. First of all, the mixture is intended for use as a special sticky link in dishes with a soft, unstable surface. It is good, for example, when baking or frying pieces of fish. Due to its increased viscosity, egg lezon envelops the entire surface of the product and provides very stable adhesion to other types of material (bread crumbs, flour, breadcrumbs).
2. In a number of recipes, for example Kiev cutlets, the breading needs to be applied twice or even three times to prevent melted butter from leaking out of the dish. It is the correct multi-layering that allows you to preserve all the juiciness of tender chicken meat, and to obtain the correct homogeneous consistency, you cannot do without such an important cohesive link as the leison.
3. Real chefs know what it is and how to use this viscous concentrated mixture correctly; they use it to create real culinary masterpieces. Another important task of this mass is to give liquid dishes the necessary thickness. This stabilization occurs with slight heating and is most often used in the preparation of puree soups, cream soups and cabbage soup.

In addition, it is often additionally used in the preparation of various kinds of sauces and creams; in a similar way, the correct structure of an ordinary omelet is achieved, which in essence is the most classic type of thick leison.

Other types of thickeners

The main icing product can be not only eggs. Also used as thickeners:

• Butter;
• Starch;
• Cream;
• Roux (a combination of fat and flour);
• Wheat flour;
• Beurre manier paste.

Let's take a closer look at each of them.

Butter

Included in hot puree soups or various sauces to maintain the required density and “gloss” of the food. It is necessary to add butter only when cooled, gradually and in small pieces. Melting is strictly prohibited. If this is neglected, the oil will separate, and the finished sauce or soup will acquire an unpleasant taste of fat.

Starch

To create a thick consistency in soups, meat gravies and sauces, 4 types of starch are used:

• Potato;
• Arrowroot;
• Corn;
• Rice.

The first two are included in the recipe for brown sauces and are used to thicken broths. The second two act as thickeners for sweet dressings and Chinese dishes.

First, the starch must be “quenched”. To do this, it is connected to a small volume of cold water. The mixture must be brought to the consistency of a liquid paste, then beaten in and cooked for several minutes at a boil. The finished product should be thick.

Cream and egg yolks

Cream is a frequent “guest” in many cream soups or sauces. They create a thick consistency of the finished dish when carefully evaporated. The following components are used for creamy leison:

• 2-3 egg yolks;
• A glass of heavy cream. The fat content depends on the food that needs to be seasoned.

The ingredients are mixed and boiled over a low flame until the first steam appears. Do not boil the mixture, otherwise the yolks will turn into yellow lumps. Yolks are taken only from the freshest eggs. This mixture has a pronounced milky delicate taste. This ice cream is especially suitable for wings.

Roux

It is a combination of fat and flour boiled together. It can be cooked in three states, which suggest different colors: white, golden and red.

The first two roux are made by frying flour with butter and are used to thicken white sauces. The red variety is suitable for meat dishes and is prepared by frying pure meat juice with flour.

Wheat flour

Used fried until golden brown. The frying process must be done in a dry frying pan. This is a mandatory procedure that helps prevent the formation of a sticky mass in flour during further preparation of the dish in which it is included. The taste and smell of raw, unprocessed flour also disappear.

Beurre manier paste

Includes butter and flour in a 2:1 ratio. The ingredients are mixed to a smooth paste. There is no cooking, so this pasta is prepared cold. It is added to the boiling liquid at the last stage of preparing the sauce, which then needs to be brought to a boil again and immediately removed from the flame.

Now you know how to make leison, and what an important place it occupies in the culinary art. Use the information received when preparing your favorite dishes at home, and make them even more tasty, satisfying and beautiful.

Cooking instructions

The classic leison recipe is very simple. There is no need to describe anything step by step. And you don’t need to look at photos of the cooking process. There are only two ingredients:

• 2 eggs;
• Water or milk - one glass.

The scheme is as follows: Beat the eggs, add some salt, then add water or milk and mix thoroughly. The finished product must be used immediately. Long-term storage is strictly prohibited.

Sometimes, in some cases, eggs are replaced with flour or dry egg powder. May also include:

• Ground black pepper;
• Finely chopped greens;
• Garlic;
• Spices.

There are also a couple of small secrets to ensure that the mixture turns out correctly, and the dishes in the preparation of which it will be used are especially tasty:

• The eggs must be beaten with a mixer or whisk. Water or milk needs to be warmed up a little. The main thing is not to overheat, otherwise the eggs may cook;
• To prepare the mixture, you need to choose a convenient bowl. This will help ice the food evenly so that there are no “gaps” left. In this case, the dish will have not only excellent taste, but also an attractive appearance.

Stuffed turkey fillet

Sprinkle thinly chopped turkey fillet with salt and place minced meat in the middle. Roll the fillet into an envelope, bread it in flour, soak in lezone and fry. Bring to readiness in the oven.

For minced meat: peel, core and seeds the apples and chop into strips. Boil the prunes, remove the pits and chop. Combine the prepared apples with prunes, add sugar and mix. This dish is served with a complex garnish of pickled fruits and garnished with herbs. Turkey - 400 g, apples - 2 pcs., prunes - 100 g, butter - 30 g, sugar - 1 tsp. spoon. For breading: wheat flour - 3 tbsp. spoons. For lezon: egg - 2 pcs., milk - 3 tbsp. spoons.

Calorie content of foods possible in the dish

• Egg white – 45 kcal/100g
• Egg yolk – 352 kcal/100g
• Egg powder – 542 kcal/100g
• Chicken egg – 157 kcal/100g
• Ostrich egg – 118 kcal/100g
• Fresh porcini mushrooms – 34 kcal/100g
• White fried – 162 kcal/100g
• White pickled – 24 kcal/100g
• Flour – 325 kcal/100g
• Fortified whole durum wheat flour – 333 kcal/100g
• All-purpose whole durum wheat flour – 364 kcal/100g
• Cereal flour – 348 kcal/100g
• Peasant unsalted butter – 661 ​​kcal/100g
• Peasant salted butter – 652 kcal/100g
• Amateur unsalted butter – 709 kcal/100g
• Butter 82% – 734 kcal/100g
• Ghee – 869 kcal/100g
• Vegetable oil – 873 kcal/100g
• Salt – 0 kcal/100g
• Lemon juice – 16 kcal/100g
• Cream 35% – 337 kcal/100g
• Cream 40% – 362 kcal/100g
• Fish broth – 49 kcal/100g

Calorie content of foods: Fish broth, Porcini mushrooms, Vegetable oil, Flour, Butter, Eggs, Heavy cream, Salt, Lemon juice

Traditional recipe

What is lezon and how to prepare it? The ingredients described above can vary and can be used in certain quantities to prepare different dishes, allowing you to achieve the correct thickness of the mixture for each specific option. It is quite acceptable to change the ratio, but ideally, one whole chicken egg should contain 0.5 cups (no more than one hundred grams) of another common liquid. In general, it is the number of eggs that will determine how thick the leison will end up when heated. The recipe may additionally include starch or flour, which require extreme care in the case of proportions. For optimal concentration, one third to half a teaspoon of such a powerful thickener will be enough.

Story

The formation of the association took place in stages, the main milestones being the 12th, 14th and 17th centuries; in the 17th century the lake was fully formed. Liezon is determined by etymology and the laws of historical phonetics: a sound dropped out during the development of language is preserved in the intervocalic position. Although, under the influence of spelling, it is believed that in lezon an intercalary sound is added to the end of the first word, it would be no less true to say that the word “child”, enfant

, when declension in context, has the variants /ɑ̃fɑ̃/, /nɑ̃fɑ̃/, /zɑ̃fɑ̃/, /tɑ̃fɑ̃/, /ʁɑ̃fɑ̃/ [
source not specified 939 days
].

Until the 12th century, etymologically present final consonants were always pronounced, in all contexts, but in a voiceless version: b

turned into,
d
- into,
g
- into, etc. Spelling more or less reflected this feature, for example, the adjective
grand
, derived from the Latin
grandis
, was often written in medieval manuscripts as
grant
(in both genders) until the Renaissance, when the feminine forms
grande
and the masculine
grand
were restored according to etymology.
Meanwhile, the stunned variant with survived thanks to the ice cream. Similarly, in the words sang
and
bourg
in Liaison (the words
sang impur
in Marseillaise and the toponym Bourg-en-Bres).

The situation with other historical final sounds, for example, s

and
z
, inverse: the voiced version is retained in the lezone.
In addition, in the plural form grants
or
granz,
the final consonant (originally) before the vowel has become.
x
ending a word , as for example in the word
chevaux
, appeared as a contraction
of -us
, which explains its parallel

evolution -s

In the process of transition from the proto-French language, where, apparently, all final vowels were pronounced, to the modern one, where there are several cases of pronunciation of final consonants in lezon, there was a transition period from the 13th to the 16th centuries, when final consonants before consonants were already dropped, but in other contexts have been preserved. In addition to lezon, there is the phenomenon of truncation (French troncation), which has practically disappeared. An example of truncation is the word “six”, six

, which is pronounced before a pause, before a consonant and before a vowel.

The next stage was the beginning of the 17th century, when the final consonants fell before the pause and they began to be pronounced only before vowels; from this point on, truncation gives way to leison. At the same time, trends like mot régi

, formulated in 1659 by a linguist who distinguished the syntactic conditions for the manifestation of language (obligatory and optional), as well as the conditions under which it is impossible (with the exception of reading poetry).

Variations in Use

Linguists, when reading documents written according to the phonetic principle after the 16th century, note that the lezon at that time functioned differently than in our time.

For example, in Instructions crétiennes mises en ortografe naturelle

(1715) by Gilles Vaudelin contains prayers written in the phonetic alphabet, which was created in 1692 at the Academy and published in 1713 in
Nouvelle maniere d'ecrire comme on parle en France
. In the prayer records it is clear that there is no lezon:

• Saint Esprit
  : instead of modern;
• tout à vous glorifier
  : instead of modern;
• qui êtes aux cieux
  : instead of modern.

The works of the linguist Millerand (1696), in which unpronounceable consonants are highlighted in italics, also help in establishing the historical appearance of Lezon. Some lezons, considered obligatory today, are found haphazardly in Millerand, for example, les X autres

.

Passerovka

It is also called intermediate cooking. Soften and improve the properties of vegetables. Light frying (cooking in any oil) gives them a brighter color and aroma. So, for example, you make a dressing by frying carrots and onions for soup. In addition, sautéed vegetables are used in the preparation of: sauces, side dishes, pie fillings, hot dishes, and so on.

How to cook “Lezon”

1

Using room temperature eggs, crack them into a bowl and stir a little with a whisk.

2

Pour in milk or regular filtered water in a thin stream (use a little less water, about 60 milliliters per egg).

3

Add salt and whisk the contents of the bowl until slightly foamy. Use the lezone immediately after preparation.

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Fish in lezone - step-by-step recipe with photos

In this article we will tell you how to prepare a delicious dish - fish in lezone - a step-by-step cooking recipe with photos below..

At first glance, it may seem that fish in lezon is the familiar fish in batter; the appearance of these two appetizers is too similar.

However, this is a completely different way of cooking originally from French cuisine.

When frying fish in a lezone, the correct order of actions is very important, the main thing is not to confuse the stages, then the dish will turn out juicy and tasty.

It's actually quite simple, so let's get straight to the recipe.

Fish in lezone - detailed recipe with photos

Ingredients

• 1 kg fish
• 4 eggs
• 200 g flour
• 1 lemon
• vegetable oil
• seasoning for fish
• salt

Cooking method

First, let's prepare the fish. It will be easier if you take ready-made fillet, then you just need to cut it into portions. We cut up the whole fish, not forgetting to remove all the bones if possible. Both red and white fish are suitable for frying in lezone. I like pink salmon and pollock the most.

Season the chopped fish with salt and spices to your taste, and then pour over freshly squeezed lemon juice. Leave it alone for half an hour, during which time the fish will be well soaked.

Actually, the lezon itself consists of two ingredients: eggs and flour. But there is no need to mix them. In a separate bowl, beat the eggs. In addition, prepare a flat plate with flour.

pro-seafood.ru

Literature

in Russian

• Albert Dose.
  History of the French language. - Moscow, 2009. - 471 p.
• I. N. Popova, Zh. A. Kazakova, G. M. Kovalchuk.
  French. Manuel de Français. - Moscow, 2004. - 574 p.
• N. Putilina, N. Demazyur.
  Popular French language tutorial. — Moscow, 2021. — 511 p.
• A. N. Rapanovich.
  Phonetics of the French language. - Moscow, 2014. - 254 p.
• L.V.
  Shcherba. Phonetics of the French language. - Moscow, 1963. - 308 p.