{"id":4428,"date":"2022-04-09T14:24:29","date_gmt":"2022-04-09T12:24:29","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=4428"},"modified":"2022-04-09T14:24:29","modified_gmt":"2022-04-09T12:24:29","slug":"pate-lorrain","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/09\/pate-lorrain\/","title":{"rendered":"P\u00e2t\u00e9 lorrain"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"alignright size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"300\" src=\"http:\/\/www.wp.cuisine-lucullus.com\/wp-content\/uploads\/2022\/04\/PateLorrain.jpg\" alt=\"\" class=\"wp-image-4405\" srcset=\"https:\/\/www.wp.cuisine-lucullus.com\/wp-content\/uploads\/2022\/04\/PateLorrain.jpg 400w, https:\/\/www.wp.cuisine-lucullus.com\/wp-content\/uploads\/2022\/04\/PateLorrain-300x225.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 : 8<br>Temps de pr\u00e9paration : 30 minutes<br>Temps de cuisson : 40 minutes<\/p>\n\n\n\n<p><strong>Ingr\u00e9dients <\/strong>:<br>300 g d\u2019\u00e9chine de porc d\u00e9soss\u00e9e<br>300 g d\u2019\u00e9paule de veau d\u00e9soss\u00e9e<br>300 g de lapin d\u00e9soss\u00e9<br>1 jaune d\u2019\u0153uf<br><span style=\"text-decoration: underline;\">Pour la p\u00e2te bris\u00e9e\u00a0:<\/span><br>550 g de farine<br>250 g de beurre<br>sel et eau<br><span style=\"text-decoration: underline;\">Pour la marinade\u00a0:<\/span><br>1 oignon<br>3 \u00e9chalotes<br>2 gousses d\u2019ail<br>1 botte de persil plat<br>1 demi-feuille de laurier<br>1 branche de thym<br>20 cl de vin blanc sec<br>sel, poivre<\/p>\n\n\n\n<p><strong>Pr\u00e9paration\u00a0<\/strong>:<br>La veille :<br>Coupez les viandes en d\u00e9s.<br>Pelez et hachez l&#8217;oignon, l&#8217;ai et les \u00e9chalotes.<br>Hachez le persil.<\/p>\n\n\n\n<p>M\u00e9langez le tout dans un saladier.<br>Ajoutez le vin blanc, le laurier et la branche de thym effeuill\u00e9e.<br>M\u00e9langez.<br>Salez, poivrez.<\/p>\n\n\n\n<p>Couvrez et laissez mariner au moins 12 heures au r\u00e9frig\u00e9rateur.<\/p>\n\n\n\n<p>Le jour m\u00eame :<br>D\u00e9taillez la p\u00e2te en deux parts in\u00e9gales (2\/3 \u2013 1\/3).<br>\u00c9talez le grand morceau (2\/3) en un rectangle d\u2019environ 40 cm x 20 cm sur 5 mm d\u2019\u00e9paisseur.<\/p>\n\n\n\n<p>Egouttez soigneusement les viandes.<br>Disposez-les au centre de ce rectangle en laissant 5 \u00e0 6 cm de p\u00e2te libre tout autour.<br>Rabattez les bords de p\u00e2te sur la viande afin de refermer compl\u00e8tement toute la farce.<br>Recouvrez avec le tiers de p\u00e2te restant \u00e9tal\u00e9 \u00e0 la m\u00eame dimension.<\/p>\n\n\n\n<p>Pr\u00e9chauffez le four \u00e0 220 \u00b0C (th. 7\/8).<\/p>\n\n\n\n<p>Pratiquez un trou au centre du p\u00e2t\u00e9, placez-y un morceau de carton roul\u00e9 pour former une chemin\u00e9e.<br>Cela permet \u00e0 la vapeur de s\u2019\u00e9chapper.<br>Badigeonnez la p\u00e2te avec le jaune d\u2019\u0153uf \u00e0 l\u2019aide d\u2019un pinceau.<\/p>\n\n\n\n<p>Enfournez pour 10 minutes.<br>Baissez la temp\u00e9rature \u00e0 180 \u00b0C (th. 6) et laissez cuire 30 minutes.<\/p>\n\n\n\n<p><strong>Dressage <\/strong>:<br>Servez chaud, ti\u00e8de ou froid.<\/p>\n\n\n\n<p><strong>Breuvage <\/strong>:<br>Une c\u00f4te de Toul (Lorraine)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>R\u00e9dacteur Jack Nombre de parts : 8Temps de pr\u00e9paration : 30 minutesTemps de cuisson : 40 minutes Ingr\u00e9dients :300 g d\u2019\u00e9chine de porc d\u00e9soss\u00e9e300 g d\u2019\u00e9paule de veau d\u00e9soss\u00e9e300 g de lapin d\u00e9soss\u00e91 jaune d\u2019\u0153ufPour la p\u00e2te bris\u00e9e\u00a0:550 g de &hellip; <a href=\"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/09\/pate-lorrain\/\">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":[44],"tags":[],"class_list":["post-4428","post","type-post","status-publish","format-standard","hentry","category-pates-cochonnailles"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4428","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=4428"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4428\/revisions"}],"predecessor-version":[{"id":4429,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4428\/revisions\/4429"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=4428"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=4428"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=4428"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}