{"id":3021,"date":"2022-04-05T21:38:23","date_gmt":"2022-04-05T19:38:23","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=3021"},"modified":"2022-04-06T08:16:08","modified_gmt":"2022-04-06T06:16:08","slug":"ragout-descargots","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/05\/ragout-descargots\/","title":{"rendered":"Rago\u00fbt d&#8217;escargots"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"alignright size-full is-resized\"><img decoding=\"async\" src=\"http:\/\/www.wp.cuisine-lucullus.com\/wp-content\/uploads\/2022\/04\/RagoutEscargots.jpg\" alt=\"\" class=\"wp-image-2938\" height=\"400\" srcset=\"https:\/\/www.wp.cuisine-lucullus.com\/wp-content\/uploads\/2022\/04\/RagoutEscargots.jpg 400w, https:\/\/www.wp.cuisine-lucullus.com\/wp-content\/uploads\/2022\/04\/RagoutEscargots-300x199.jpg 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/figure><\/div>\n\n\n\n<p>R\u00e9dacteur Jack<br>Nombre de part : 4<br>Temps de pr\u00e9paration : 15 minutes<br>Temps de cuisson : 1 heure 15 minutes<\/p>\n\n\n\n<p>Ingr\u00e9dients :<br>4 douzaines d&#8217;escargots (en boite)<br>1 cuiller \u00e0 soupe de graisse d&#8217;oie<br>100 g de poitrine fum\u00e9<br>4 \u00e9chalotes<br>1 poign\u00e9e de mie de pain rassis<br>15 cl de vin blanc sec<br>15 cl de bouillon<br>1 bouquet garni<br>Poivre<\/p>\n\n\n\n<p><strong>Pr\u00e9paration <\/strong>:<br>Coupez la poitrine fum\u00e9e en petits lardons.<br>Faites-les blanchir 30 secondes \u00e0 l&#8217;eau bouillante pour en \u00f4ter le sel.<\/p>\n\n\n\n<p>Pelez et \u00e9mincez les \u00e9chalotes.<br>Emiettez la mie de pain.<\/p>\n\n\n\n<p>Dans une casserole \u00e0 fond \u00e9pais, faites fondre la graisse d&#8217;oie.<br>Faites-y revenir les lardons et les \u00e9chalotes en remuant avec une spatule.<br>Ajoutez successivement la mie de pain, le vin, le bouillon et enfin le bouquet garni.<br>Poivrez g\u00e9n\u00e9reusement.<\/p>\n\n\n\n<p>Couvrez et laissez mijoter \u00e0 feu doux pendant 45 minutes.<\/p>\n\n\n\n<p>Retirez du feu et laissez ti\u00e9dir.<\/p>\n\n\n\n<p>Ajoutez les escargots dans cette sauce \u00e9paisse.<br>Remettez sur le feu et laissez fr\u00e9mir \u00e0 feu doux pendant 15 minutes, en remuant de temps en temps.<\/p>\n\n\n\n<p><strong>Dressage <\/strong>:<br>Retirez le bouquet garni au dernier moment et servez tr\u00e8s chaud.<br>Servez, par exemple avec des fenouils brais\u00e9s.<\/p>\n\n\n\n<p><strong>Breuvage <\/strong>:<br>Saint Mont (Sud-Ouest).<\/p>\n\n\n\n<p><strong>Notes <\/strong>:<br>Il ne faut surtout pas saler le plat, le jambon s&#8217;en chargera bien assez.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>R\u00e9dacteur JackNombre de part : 4Temps de pr\u00e9paration : 15 minutesTemps de cuisson : 1 heure 15 minutes Ingr\u00e9dients :4 douzaines d&#8217;escargots (en boite)1 cuiller \u00e0 soupe de graisse d&#8217;oie100 g de poitrine fum\u00e94 \u00e9chalotes1 poign\u00e9e de mie de pain &hellip; <a href=\"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/05\/ragout-descargots\/\">Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[16],"tags":[],"class_list":["post-3021","post","type-post","status-publish","format-standard","hentry","category-plats-garnis"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/3021","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=3021"}],"version-history":[{"count":3,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/3021\/revisions"}],"predecessor-version":[{"id":3086,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/3021\/revisions\/3086"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=3021"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=3021"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=3021"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}