{"id":4557,"date":"2022-04-09T16:22:18","date_gmt":"2022-04-09T14:22:18","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=4557"},"modified":"2022-04-09T16:22:18","modified_gmt":"2022-04-09T14:22:18","slug":"escalopes-de-veau-cordon-bleu-facon-jack","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/09\/escalopes-de-veau-cordon-bleu-facon-jack\/","title":{"rendered":"Escalopes de veau cordon bleu fa\u00e7on jack"},"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\/CordonBleu.jpg\" alt=\"\" class=\"wp-image-4548\" srcset=\"https:\/\/www.wp.cuisine-lucullus.com\/wp-content\/uploads\/2022\/04\/CordonBleu.jpg 400w, https:\/\/www.wp.cuisine-lucullus.com\/wp-content\/uploads\/2022\/04\/CordonBleu-300x225.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">R\u00e9dacteur Jack<br>Nombre de parts: 4<br>Temps de pr\u00e9paration: 10 minutes<br>Temps de cuisson: 15 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingr\u00e9dients<\/strong>:<br>4 escalopes de veau ou de dinde<br>4 tranches de jambon de pays pas trop \u00e9paisses<br>4 tranches de gruy\u00e8re tr\u00e8s fines<br>Cognac<br>Cr\u00e8me fra\u00eeche<br>Sel et poivre<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pr\u00e9paration<\/strong>:<br>Faire revenir tr\u00e8s rapidement les tranches de jambon de pays<br>les r\u00e9server<br>Faire cuire les escalopes<br>Les flamber au Cognac<br>(au calva c&#8217;est bon aussi)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Recouvrir les escalopes avec les tranches de jambon puis les tranches de gruy\u00e8re.<br>Le tout doit bien recouvrir les escalopes .<br>Rajouter un peu de gruy\u00e8re si une tranche n&#8217;est pas suffisant.<br>Couvrir et laissez \u00e0 feu doux<br>Lorsque le gruy\u00e8re est correctement fondu, napper de cr\u00e8me fra\u00eeche \u00e9paisse.<br>Attendez un peu que la cr\u00e8me se d\u00e9laye dans le jus de cuisson<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Retirer les escalopes et monter vos assiettes.<br>Pendant ce temps, mettez la cr\u00e8me sur feu vif et remuer le tout.<br>Elle ne doit pas bouillir mais s&#8217;\u00e9paissir.<br>Napper les escalopes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Dressage <\/strong>:<br>Je sers avec des champignons de Paris et\/ou des brocolis.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Breuvage :<\/strong><br>Un vin blanc de Savoie bien frais sera parfait.<br>Abymes ou Roussette au choix<\/p>\n","protected":false},"excerpt":{"rendered":"<p>R\u00e9dacteur JackNombre de parts: 4Temps de pr\u00e9paration: 10 minutesTemps de cuisson: 15 minutes Ingr\u00e9dients:4 escalopes de veau ou de dinde4 tranches de jambon de pays pas trop \u00e9paisses4 tranches de gruy\u00e8re tr\u00e8s finesCognacCr\u00e8me fra\u00eecheSel et poivre Pr\u00e9paration:Faire revenir tr\u00e8s rapidement &hellip; <a href=\"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/09\/escalopes-de-veau-cordon-bleu-facon-jack\/\">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_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[41],"tags":[],"class_list":["post-4557","post","type-post","status-publish","format-standard","hentry","category-veau"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4557","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=4557"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4557\/revisions"}],"predecessor-version":[{"id":4558,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4557\/revisions\/4558"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=4557"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=4557"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=4557"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}