{"id":3573,"date":"2022-04-07T17:32:58","date_gmt":"2022-04-07T15:32:58","guid":{"rendered":"https:\/\/www.wp.cuisine-lucullus.com\/?p=3573"},"modified":"2022-04-07T21:09:15","modified_gmt":"2022-04-07T19:09:15","slug":"andouillettes-au-chaource","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/07\/andouillettes-au-chaource\/","title":{"rendered":"Andouillettes au Chaource"},"content":{"rendered":"\n

R\u00e9dacteur Jack<\/p>\n\n\n\n

Nombre de parts: 4
Temps de pr\u00e9paration: 10 minutes
Temps de cuisson: 20 minutes<\/p>\n\n\n\n

Ingr\u00e9dients:<\/strong>
4 Andouillettes de Troyes AAAAA
1\/2 Chaource
20 cl de cr\u00e8me fra\u00eeche
1 petit oignon
2 \u00e9chalotes
30 cl de vin blanc
Persil
Beurre<\/p>\n\n\n\n

Pr\u00e9paration:<\/strong>
Pr\u00e9chauffez votre four \u00e0 180\u00b0C (th6).
Pelez les \u00e9chalotes et l’oignon puis \u00e9mincez-les.<\/p>\n\n\n\n

Dans une sauteuse, faites dorer les andouillettes avec un peu de beurre.
Lorsqu’elles ont pris une belle couleur disposez-les dans un plat allant au four.<\/p>\n\n\n\n

Dans la m\u00eame sauteuse, faites revenir les \u00e9chalotes et l’oignon. Ajoutez le vin blanc et la cr\u00e8me.
Remuez et portez \u00e0 \u00e9bullition. Ajoutez le persil, baissez le feu et laissez r\u00e9duire quelques minutes.<\/p>\n\n\n\n

Une fois la sauce onctueuse nappez en les andouillettes. Disposez sur chacune des andouillettes une belle tranche de chaource.<\/p>\n\n\n\n

Enfournez 15 minutes.<\/p>\n\n\n\n

Dressage:
Servez tr\u00e8s chaud accompagn\u00e9 de pommes de terre en robe des champs<\/p>\n\n\n\n

Breuvage:<\/strong>
Coteaux champenois (Champagne)<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Jack Nombre de parts: 4Temps de pr\u00e9paration: 10 minutesTemps de cuisson: 20 minutes Ingr\u00e9dients:4 Andouillettes de Troyes AAAAA1\/2 Chaource20 cl de cr\u00e8me fra\u00eeche1 petit oignon2 \u00e9chalotes30 cl de vin blancPersilBeurre Pr\u00e9paration:Pr\u00e9chauffez votre four \u00e0 180\u00b0C (th6).Pelez les \u00e9chalotes et … 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":[42],"tags":[],"class_list":["post-3573","post","type-post","status-publish","format-standard","hentry","category-abats"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/3573","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=3573"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/3573\/revisions"}],"predecessor-version":[{"id":3574,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/3573\/revisions\/3574"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=3573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=3573"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=3573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}