{"id":6978,"date":"2022-04-13T20:14:35","date_gmt":"2022-04-13T18:14:35","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=6978"},"modified":"2022-04-14T10:06:12","modified_gmt":"2022-04-14T08:06:12","slug":"beurre-de-crustaces","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/13\/beurre-de-crustaces\/","title":{"rendered":"Beurre de crustac\u00e9s"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">R\u00e9dacteur Jack<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nombre de parts: 4<br>Temps de pr\u00e9paration: 10 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingr\u00e9dients<\/strong>:<br>100 g de beurre<br>100 g de chair cuite de crustac\u00e9s (au choix)<br>Sel et poivre de Cayenne<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pr\u00e9paration<\/strong>:<br>La fa\u00e7on la plus simple de faire un beurre de crustac\u00e9s est de piler la chair du crustac\u00e9 choisi.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Une fois r\u00e9duite en pur\u00e9e, m\u00e9langez la chair avec le beurre ramolli.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Malaxez bien le tout<br>Assaisonnez<br>Relevez de poivre de Cayenne<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Notes :<\/strong><br>Pour colorer ce beurre plus vivement vous pouvez ajouter 1\/2 cuiller \u00e0 caf\u00e9 de concentr\u00e9 de tomates.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>R\u00e9dacteur Jack Nombre de parts: 4Temps de pr\u00e9paration: 10 minutes Ingr\u00e9dients:100 g de beurre100 g de chair cuite de crustac\u00e9s (au choix)Sel et poivre de Cayenne Pr\u00e9paration:La fa\u00e7on la plus simple de faire un beurre de crustac\u00e9s est de piler &hellip; <a href=\"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/13\/beurre-de-crustaces\/\">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":[78],"tags":[],"class_list":["post-6978","post","type-post","status-publish","format-standard","hentry","category-sauces-fonds-condiments"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6978","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=6978"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6978\/revisions"}],"predecessor-version":[{"id":6979,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6978\/revisions\/6979"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6978"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6978"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6978"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}