Step 1: Preparation
Poach the sausages in simmering water for 5-6 minutes. Drain them as soon as they come to the surface.
In a stainless steel bowl, combine the egg yolk, the cream, and the grated Gruyère. Season and set aside.
Open the baguette without halving it all the way through.
Step 2: Finishing and Serving
Spread the mustard over the inside of the baguette. Place the sausages in the baguette, and close it. Drizzle the hot dog with the Gruyère cream, and broil it under the salamander. Serve immediately.
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