R\u00e9dacteur Jack<\/p>\n\n\n\n
Temps de cuisson: 30 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: R\u00e9unissez en casserole, mouillement (les liquides), aromates, assaisonnement.<\/p>\n\n\n\n Faites bouillir doucement 30 minutes Passez au tamis ou passoire fine.<\/p>\n\n\n\n Note<\/strong>: R\u00e9dacteur Jack Temps de cuisson: 30 minutes Ingr\u00e9dients:2,5 litres de vin blanc2,5 litres d’eau60 g de gros sel600 g d’oignons1 branche de thym1 feuille de laurier80 g de queue de persil15 g de poivre en grains Pr\u00e9paration:Pelez et hachez les … 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-7123","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\/7123","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=7123"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7123\/revisions"}],"predecessor-version":[{"id":7124,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7123\/revisions\/7124"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7123"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7123"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
2,5 litres de vin blanc
2,5 litres d’eau
60 g de gros sel
600 g d’oignons
1 branche de thym
1 feuille de laurier
80 g de queue de persil
15 g de poivre en grains<\/p>\n\n\n\n
Pelez et hachez les oignons.<\/p>\n\n\n\n
Ajoutez le poivre 10 minutes avant la fin.<\/p>\n\n\n\n
Recette d’Auguste Escoffier.
Cette recette est donn\u00e9e pour 5 litres, \u00e0 vous de diviser les quantit\u00e9s pour obtenir le litrage d\u00e9sir\u00e9.
L’id\u00e9al est d’avoir une poissonni\u00e8re pour mesurer la quantit\u00e9 de liquide n\u00e9cessaire \u00e0 la cuisson du poisson.<\/p>\n","protected":false},"excerpt":{"rendered":"