{"id":4848,"date":"2022-04-10T06:12:11","date_gmt":"2022-04-10T04:12:11","guid":{"rendered":"https:\/\/www.wp.cuisine-lucullus.com\/?p=4848"},"modified":"2022-04-10T06:12:11","modified_gmt":"2022-04-10T04:12:11","slug":"petits-pates-lorrains","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/10\/petits-pates-lorrains\/","title":{"rendered":"Petits p\u00e2t\u00e9s lorrains"},"content":{"rendered":"\n

R\u00e9dacteur Jip\u00e9<\/p>\n\n\n\n

Nombre de parts: 4
Temps de pr\u00e9paration: 30 minutes
Temps de cuisson: 40 minutes
Temps de marinage: 10 heures<\/p>\n\n\n\n

Ingr\u00e9dients:<\/strong>
200 grammes d’\u00e9paule de veau
200 grammes de porc
150 grammes r\u00e2ble de lapin
40 grammes \u00e9chalotes
5 centilitres de vin blanc sec
Cerfeuil \u2013 persil \u2013 sel et poivre
Une grande p\u00e2te feuillet\u00e9e
3 jaunes d’\u0153uf \u2013 30 centilitres cr\u00e8me fra\u00eeche<\/p>\n\n\n\n

Pr\u00e9paration:<\/strong>
Couper les viandes en petits morceaux. Hacher les \u00e9chalotes, le cerfeuil et le persil.
Mettre dans une terrine, saler, poivrer. Laisser mariner pendant 10 heures.<\/p>\n\n\n\n

Avec les 2\/3 de la p\u00e2te feuillet\u00e9e faire une abaisse de 40 centim\u00e8tres de long et de 20 de large.<\/p>\n\n\n\n

\u00c9goutter la farce et la poser au centre.
Poser la deuxi\u00e8me abaisse dessus, souder les bords, dorer le dessus et faire une ouverture.<\/p>\n\n\n\n

Pr\u00e9chauffez votre four \u00e0 180\u00b0 C th6. Enfournez 30 minutes.<\/p>\n\n\n\n

M\u00e9langer 30 centilitres de cr\u00e8me + 3 jaunes d’\u0153uf + sel + 2 tours de moulin \u00e0 poivre.
Couler le m\u00e9lange par l’ouverture et remettre au four pour 25 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Jip\u00e9 Nombre de parts: 4Temps de pr\u00e9paration: 30 minutesTemps de cuisson: 40 minutesTemps de marinage: 10 heures Ingr\u00e9dients:200 grammes d’\u00e9paule de veau200 grammes de porc150 grammes r\u00e2ble de lapin40 grammes \u00e9chalotes5 centilitres de vin blanc secCerfeuil \u2013 persil \u2013 … 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":[21],"tags":[],"class_list":["post-4848","post","type-post","status-publish","format-standard","hentry","category-entrees-chaudes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4848","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=4848"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4848\/revisions"}],"predecessor-version":[{"id":4849,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4848\/revisions\/4849"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=4848"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=4848"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=4848"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}