{"id":6915,"date":"2022-04-13T17:39:09","date_gmt":"2022-04-13T15:39:09","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=6915"},"modified":"2022-04-13T17:39:09","modified_gmt":"2022-04-13T15:39:09","slug":"paupiettes-de-veau-a-ma-facon","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/13\/paupiettes-de-veau-a-ma-facon\/","title":{"rendered":"Paupiettes de veau \u00e0 ma fa\u00e7on"},"content":{"rendered":"\n

R\u00e9dacteur Jack<\/p>\n\n\n\n

Nombre de part: 4
Temps de pr\u00e9paration: 20 minutes
Temps de cuisson: 30 minutes<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong>:
4 escalopes
50 g de beurre
4 tranches fines de gruy\u00e8re
4 tranches fines de jambon
2 oeufs
Farine
Chapelure
1 cuiller \u00e0 soupe de moutarde
Sel et poivre<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
Hachez grossi\u00e8rement le gruy\u00e8re et le jambon.<\/p>\n\n\n\n

Salez et poivrez les escalopes.
Enduisez-les de moutarde et disposez dessus le hachis de gruy\u00e8re et jambon.<\/p>\n\n\n\n

Roulez les escalopes et repliez les bords.
Ficelez le tout.<\/p>\n\n\n\n

Trempez les escalopes dans les oeufs pr\u00e9alablement battus puis dans la chapelure.<\/p>\n\n\n\n

Faites fondre le beurre dans une cocotte.
Disposez les paupiettes et laissez cuire \u00e0 feu moyen et \u00e0 couvert pendant 30 minutes.<\/p>\n\n\n\n

Dressage<\/strong>:
Accompagnez les paupiettes de petites p\u00e2tes au beurre ou d’\u00e9pinard \u00e0 la cr\u00e8me.<\/p>\n\n\n\n

Breuvage<\/strong>:
Bourgueil (Val de Loire)<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Jack Nombre de part: 4Temps de pr\u00e9paration: 20 minutesTemps de cuisson: 30 minutes Ingr\u00e9dients:4 escalopes50 g de beurre4 tranches fines de gruy\u00e8re4 tranches fines de jambon2 oeufsFarineChapelure1 cuiller \u00e0 soupe de moutardeSel et poivre Pr\u00e9paration:Hachez grossi\u00e8rement le gruy\u00e8re et … 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-6915","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\/6915","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=6915"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6915\/revisions"}],"predecessor-version":[{"id":6916,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6915\/revisions\/6916"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6915"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6915"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6915"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}