{"id":6931,"date":"2022-04-13T17:44:31","date_gmt":"2022-04-13T15:44:31","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=6931"},"modified":"2022-04-13T17:44:31","modified_gmt":"2022-04-13T15:44:31","slug":"saute-de-veau-au-citron-et-safran","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/13\/saute-de-veau-au-citron-et-safran\/","title":{"rendered":"Saut\u00e9 de veau au citron et safran"},"content":{"rendered":"\n

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

Nombre de parts: 6
Temps de pr\u00e9paration : 10 minutes
Temps de cuisson : 60 minutes<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong>:
1,5 kg d’\u00e9paule de veau en morceaux
2 cuillers \u00e0 soupe de farine
1 dose de safran
10 petits oignons blancs
4 citrons
5 cl de vin cuit
1 cuiller \u00e0 soupe de moutarde<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
M\u00e9langer la farine, le safran, du sel et du poivre.<\/p>\n\n\n\n

Fariner les morceaux de veau avec ce m\u00e9lange.<\/p>\n\n\n\n

Faire revenir les morceaux de viande dans l’huile.
Ajouter les petits oignons \u00e9minc\u00e9s, faire revenir un peu.
Ajouter ensuite le jus des citrons, + le zeste r\u00e2p\u00e9 de 2 citrons.<\/p>\n\n\n\n

Mouiller l\u00e9g\u00e8rement avec de l’eau.<\/p>\n\n\n\n

Laisser cuire environ 1 heure \u00e0 feu doux.<\/p>\n\n\n\n

Ajouter une bonne cuiller de moutarde et un peu de vin cuit (muscat ou porto) pour lier le tout.<\/p>\n\n\n\n

Dressage <\/strong>:
Servir avec du riz<\/p>\n\n\n\n

Breuvage <\/strong>:
Morgon (Beaujolais)<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Minette Nombre de parts: 6Temps de pr\u00e9paration : 10 minutesTemps de cuisson : 60 minutes Ingr\u00e9dients:1,5 kg d’\u00e9paule de veau en morceaux2 cuillers \u00e0 soupe de farine1 dose de safran10 petits oignons blancs4 citrons5 cl de vin cuit1 cuiller … 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":[41],"tags":[],"class_list":["post-6931","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\/6931","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=6931"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6931\/revisions"}],"predecessor-version":[{"id":6932,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6931\/revisions\/6932"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6931"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6931"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6931"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}