{"id":6943,"date":"2022-04-13T17:52:03","date_gmt":"2022-04-13T15:52:03","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=6943"},"modified":"2022-04-13T17:52:03","modified_gmt":"2022-04-13T15:52:03","slug":"veau-aux-asperges-sauce-creme-au-thym","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/13\/veau-aux-asperges-sauce-creme-au-thym\/","title":{"rendered":"Veau aux asperges sauce cr\u00e8me au thym"},"content":{"rendered":"\n

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

Nombre de parts: 4
Temps de pr\u00e9paration: 20 minutes
Temps de cuisson: 25 minutes<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong>:
600 g de filet de veau
1 botte d’asperges blanches
1 bouquet de thym
20 cl de bouillon de volaille
2 cuillers \u00e0 soupe d’huile d’olive
20 cl de cr\u00e8me fra\u00eeche
2 cuillers \u00e0 soupe de ciboulette hach\u00e9e<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
Pelez les asperges.<\/p>\n\n\n\n

Faites chauffer \u00e0 feu doux le bouillon en incorporant le thym.<\/p>\n\n\n\n

Coupez la viandes en gros d\u00e9s.
Farinez la l\u00e9g\u00e8rement.
Faites la sauter 10 minutes dans une po\u00eale avec de l’huile d’olive.<\/p>\n\n\n\n

Faites cuire les asperges \u00e0 la vapeur du bouillon pendant 8 minutes.
Otez les puis coupez le morceaux de 3 cm de longueur.
R\u00e9servez au chaud.<\/p>\n\n\n\n

Filtrez le bouillon.
Incorporez la cr\u00e8me.
Faites \u00e9paissir \u00e0 feu vif tout en tournant.
Rectifiez l’assaisonnement.<\/p>\n\n\n\n

Dressage<\/strong>:
Dressez sur assiettes chaudes le veau et les morceaux d’asperges.
Nappez de sauce.
Saupoudrez de ciboulette hach\u00e9e.<\/p>\n\n\n\n

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

R\u00e9dacteur Jack Nombre de parts: 4Temps de pr\u00e9paration: 20 minutesTemps de cuisson: 25 minutes Ingr\u00e9dients:600 g de filet de veau1 botte d’asperges blanches1 bouquet de thym20 cl de bouillon de volaille2 cuillers \u00e0 soupe d’huile d’olive20 cl de cr\u00e8me fra\u00eeche2 … 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-6943","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\/6943","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=6943"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6943\/revisions"}],"predecessor-version":[{"id":6944,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6943\/revisions\/6944"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6943"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6943"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6943"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}