{"id":4280,"date":"2022-04-09T10:51:41","date_gmt":"2022-04-09T08:51:41","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=4280"},"modified":"2022-04-09T10:51:42","modified_gmt":"2022-04-09T08:51:42","slug":"rognons-dagneau-a-la-moutarde","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/09\/rognons-dagneau-a-la-moutarde\/","title":{"rendered":"Rognons d&#8217;agneau \u00e0 la moutarde"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"alignright size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"265\" src=\"http:\/\/www.wp.cuisine-lucullus.com\/wp-content\/uploads\/2022\/04\/RognonAgneauMoutarde.jpg\" alt=\"\" class=\"wp-image-4260\" srcset=\"https:\/\/www.wp.cuisine-lucullus.com\/wp-content\/uploads\/2022\/04\/RognonAgneauMoutarde.jpg 400w, https:\/\/www.wp.cuisine-lucullus.com\/wp-content\/uploads\/2022\/04\/RognonAgneauMoutarde-300x199.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/figure><\/div>\n\n\n\n<p>R\u00e9dacteur Jack<\/p>\n\n\n\n<p>Nombre de parts : 4<br>Temps de pr\u00e9paration : 15 minutes<br>Temps de cuisson : 15 minutes<\/p>\n\n\n\n<p><strong>Ingr\u00e9dients\u00a0<\/strong>:<br>8 rognons d&#8217;agneau<br>200 g de petits champignons de Paris<br>40 g de beurre<br>5 cl de vermouth rouge<br>25 cl de cr\u00e8me liquide<br>1 cuiller. \u00e0 soupe de moutarde \u00e0 l&#8217;ancienne<br>2 brins de persil plat<br>Sel et poivre<br>Estragon<\/p>\n\n\n\n<p><strong>Pr\u00e9paration <\/strong>:<br>Nettoyez les champignons et coupez-les en deux ou quatre selon la grosseur.<\/p>\n\n\n\n<p>Coupez les rognons en deux et retirez le gras et la partie nerveuse du milieu.<br>Salez et poivrez et parsemez d&#8217;estragon.<\/p>\n\n\n\n<p>Faites fondre 30 g de beurre et un filet d&#8217;huile dans une po\u00eale.<br>Faites y sauter les rognons 5 minutes.<br>R\u00e9servez au chaud.<\/p>\n\n\n\n<p>Ajouter 10 g de beurre \u00e0 la po\u00eale et faites sauter les champignons 3 minutes avec le jus de cuisson des rognons.<br>Ajoutez le vermouth pour d\u00e9glacer en raclant les sucs \u00e0 l&#8217;aide d&#8217;une spatule.<br>Donnez une bonne \u00e9bullition, puis incorporez la cr\u00e8me liquide.<br>Faites r\u00e9duire d&#8217;1\/3.<\/p>\n\n\n\n<p>Ajoutez la moutarde et d\u00e9layez.<br>Ajoutez les rognons pr\u00e9alablement \u00e9goutt\u00e9s.<\/p>\n\n\n\n<p>Donnez une br\u00e8ve \u00e9bullition.<\/p>\n\n\n\n<p><strong>Dressage\u00a0<\/strong>:<br>Dressez sur assiette, parsemez de brins de persil plat et servez aussit\u00f4t.<\/p>\n\n\n\n<p><strong>Breuvage <\/strong>:<br>Saint Amour (Beaujolais)<\/p>\n\n\n\n<p><strong>Notes\u00a0<\/strong>:<br>Vous pouvez utiliser aussi des rognons de veau pour cette recette.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>R\u00e9dacteur Jack Nombre de parts : 4Temps de pr\u00e9paration : 15 minutesTemps de cuisson : 15 minutes Ingr\u00e9dients\u00a0:8 rognons d&#8217;agneau200 g de petits champignons de Paris40 g de beurre5 cl de vermouth rouge25 cl de cr\u00e8me liquide1 cuiller. \u00e0 soupe &hellip; <a href=\"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/09\/rognons-dagneau-a-la-moutarde\/\">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-4280","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\/4280","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=4280"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4280\/revisions"}],"predecessor-version":[{"id":4281,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4280\/revisions\/4281"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=4280"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=4280"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=4280"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}