{"id":6889,"date":"2022-04-13T17:30:13","date_gmt":"2022-04-13T15:30:13","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=6889"},"modified":"2022-04-13T17:30:14","modified_gmt":"2022-04-13T15:30:14","slug":"escalopes-de-veau-a-la-creme","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/13\/escalopes-de-veau-a-la-creme\/","title":{"rendered":"Escalopes de veau \u00e0 la cr\u00e8me"},"content":{"rendered":"\n

R\u00e9dacteur Sylvie AUTUN<\/p>\n\n\n\n

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

Ingr\u00e9dient<\/strong>:
4 escalopes de veau ou de dinde
4 \u00e9chalotes
2 cuillers \u00e0 soupe de cr\u00e8me fra\u00eeche
1 bo\u00eete de champignons
Sel et poivre<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
Faire cuire, pendant 3 minutes de chaque c\u00f4t\u00e9, les escalopes \u00e0 la po\u00eale dans un peu d’huile avec une noisette de beurre ou de margarine.
Saler et poivrer.<\/p>\n\n\n\n

Les disposer ensuite dans un plat allant au four
Recouvrir de papier aluminium pour garder un peu au chaud.<\/p>\n\n\n\n

Dans la po\u00eale qui aura servi \u00e0 la cuisson des escalopes, faire suer les \u00e9chalotes \u00e9minc\u00e9es sans les faire griller
Ajouter ensuite la cr\u00e8me fra\u00eeche, les champignons.<\/p>\n\n\n\n

Saler poivrer
Bien remuer et recouvrir les escalopes de cette sauce<\/p>\n\n\n\n

Selon le go\u00fbt on peut parsemer de gruy\u00e8re r\u00e2p\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Sylvie AUTUN Nombre de parts: 4Temps de pr\u00e9paration: 10 minutesTemps de cuisson: 30 minutes Ingr\u00e9dient:4 escalopes de veau ou de dinde4 \u00e9chalotes2 cuillers \u00e0 soupe de cr\u00e8me fra\u00eeche1 bo\u00eete de champignonsSel et poivre Pr\u00e9paration:Faire cuire, pendant 3 minutes de … 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":[41],"tags":[],"class_list":["post-6889","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\/6889","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=6889"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6889\/revisions"}],"predecessor-version":[{"id":6890,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6889\/revisions\/6890"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6889"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6889"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6889"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}