R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts: 4
Temps de pr\u00e9paration: 10 minutes
Temps de cuisson: 40 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Faire un roux avec le beurre et la farine. Dressage<\/strong>: Breuvage<\/strong>: Notes<\/strong>: R\u00e9dacteur Jack Nombre de parts: 4Temps de pr\u00e9paration: 10 minutesTemps de cuisson: 40 minutes Ingr\u00e9dients:1 saucisson \u00e0 cuire de 800 g1 litre de c\u00f4te du Rh\u00f4ne2 \u00e9chalotes100 g de champignons de Paris fraisFarineBeurreSel et poivre Pr\u00e9paration:Versez le vin dans une … 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":[40],"tags":[],"class_list":["post-6769","post","type-post","status-publish","format-standard","hentry","category-porc"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6769","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=6769"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6769\/revisions"}],"predecessor-version":[{"id":6770,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6769\/revisions\/6770"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6769"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6769"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 saucisson \u00e0 cuire de 800 g
1 litre de c\u00f4te du Rh\u00f4ne
2 \u00e9chalotes
100 g de champignons de Paris frais
Farine
Beurre
Sel et poivre<\/p>\n\n\n\n
Versez le vin dans une casserole \u00e0 fond \u00e9pais
Ajoutez le saucisson et portez \u00e0 fr\u00e9missement pendant 30 minutes<\/p>\n\n\n\n
Mouillez avec le vin rouge de cuisson.
Lorsque la sauce est pr\u00eate, ajoutez les champignons et le saucisson.
Laissez cuire 15 minutes \u00e0 feu doux.<\/p>\n\n\n\n
Servez avec des pommes de terre \u00e0 la vapeur.
Saupoudrez de persil hach\u00e9.<\/p>\n\n\n\n
Gigondas (Vall\u00e9e du Rh\u00f4ne).<\/p>\n\n\n\n
Ne faites pas une sauce \u00e9paisse.
Elle doit \u00eatre fluide et lisse.<\/p>\n","protected":false},"excerpt":{"rendered":"