R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts: 6
Temps de pr\u00e9paration: 10 minutes
Temps de cuisson: 30 minutes
Temps de marinage: 24 heures<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Le retirer l’\u00e9goutter Mettre \u00e0 chauffer doucement, l’\u00e9goutter enti\u00e8rement de ce saindoux qui pourra resservir.<\/p>\n\n\n\n Faire rissoler l\u00e9g\u00e8rement les oignons \u00e9minc\u00e9s. Servir tr\u00e8s chaud.<\/p>\n\n\n\n Breuvage<\/strong>: Notes<\/strong>: R\u00e9dacteur Jack Nombre de parts: 6Temps de pr\u00e9paration: 10 minutesTemps de cuisson: 30 minutesTemps de marinage: 24 heures Ingr\u00e9dients:2 kg de gras-double1 kg de saindoux2 gros oignons \u00e9minc\u00e9sSel et poivre1 dl de vinaigre de vin1 cuill\u00e8re \u00e0 soupe de persil … 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":[42],"tags":[],"class_list":["post-5751","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\/5751","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=5751"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5751\/revisions"}],"predecessor-version":[{"id":5753,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5751\/revisions\/5753"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=5751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=5751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=5751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
2 kg de gras-double
1 kg de saindoux
2 gros oignons \u00e9minc\u00e9s
Sel et poivre
1 dl de vinaigre de vin
1 cuill\u00e8re \u00e0 soupe de persil concass\u00e9<\/p>\n\n\n\n
Faire revenir le gras-double au saindoux
L’\u00e9mincer en bandelette jusqu’\u00e0 ce qu’il prenne une belle couleur<\/p>\n\n\n\n
Le mettre en pot
Le couvrir de saindoux frais.
Laisser ramollir pendant 24 heures dans le pot.
Cette op\u00e9ration \u00e0 pour but de le rendre moelleux.<\/p>\n\n\n\n
M\u00e9langer gras-double et oignons dans une sauteuse.
Mettre un filet de vinaigre au d\u00e9part, ainsi qu’un peu de persil et de cerfeuil.<\/p>\n\n\n\n
Fleurie (Beaujolais)<\/p>\n\n\n\n
Cette d\u00e9licieuse recette est ici dans sa version d\u00e9but XX\u00e8me si\u00e8cle.
Elle suppose un gras-double d\u00e9j\u00e0 blanchi.<\/p>\n","protected":false},"excerpt":{"rendered":"