{"id":7115,"date":"2022-04-14T08:57:07","date_gmt":"2022-04-14T06:57:07","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=7115"},"modified":"2022-04-14T09:38:08","modified_gmt":"2022-04-14T07:38:08","slug":"confiture-dechalotes","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/14\/confiture-dechalotes\/","title":{"rendered":"Confiture d&#8217;\u00e9chalotes"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">R\u00e9dacteur Jip\u00e9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nombre de parts: 1 petit pot<br>Temps de pr\u00e9paration : 10 minutes<br>Temps de cuisson: 40 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingr\u00e9dients<\/strong>:<br>10 \u00e9chalotes<br>50 grammes de beurre<br>2 cuill\u00e8res \u00e0 soupe de miel<br>1\/4 litre de fond de volaille<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pr\u00e9paration<\/strong>:<br>\u00c9mincer et faire suer les \u00e9chalotes dans le beurre \u00e0 petit feu pendant 20 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Remuer souvent.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ajouter le miel et le fond de volaille et laisser confire jusqu&#8217;\u00e0 consistance d&#8217;une confiture soit 20 minutes environ.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Notes&nbsp;<\/strong>:<br>Je sers cette confiture en accompagnement d&#8217;un foie gras frais po\u00eal\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>R\u00e9dacteur Jip\u00e9 Nombre de parts: 1 petit potTemps de pr\u00e9paration : 10 minutesTemps de cuisson: 40 minutes Ingr\u00e9dients:10 \u00e9chalotes50 grammes de beurre2 cuill\u00e8res \u00e0 soupe de miel1\/4 litre de fond de volaille Pr\u00e9paration:\u00c9mincer et faire suer les \u00e9chalotes dans le &hellip; <a href=\"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/14\/confiture-dechalotes\/\">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-7115","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\/7115","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=7115"}],"version-history":[{"count":2,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7115\/revisions"}],"predecessor-version":[{"id":7139,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7115\/revisions\/7139"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7115"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}