R\u00e9dacteur Jack<\/p>\n\n\n\n
Temps de cuisson : 20 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Couvrez la pi\u00e8ce d’eau froide. Portez \u00e0 petite \u00e9bullition pendant 15 \u00e0 20 minutes.<\/p>\n\n\n\n Notes<\/strong>: R\u00e9dacteur Jack Temps de cuisson : 20 minutes Ingr\u00e9dients:15 g de sel par litre d’eau10 cl de lait par litre d’eau1 lame de citron Pr\u00e9paration:Pelez et \u00e9p\u00e9pinez la lame de citron. Couvrez la pi\u00e8ce d’eau froide.Ajoutez le sel et le … 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-7129","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\/7129","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=7129"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7129\/revisions"}],"predecessor-version":[{"id":7130,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7129\/revisions\/7130"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7129"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7129"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
15 g de sel par litre d’eau
10 cl de lait par litre d’eau
1 lame de citron<\/p>\n\n\n\n
Pelez et \u00e9p\u00e9pinez la lame de citron.<\/p>\n\n\n\n
Ajoutez le sel et le lait selon les proportions indiqu\u00e9es.
Ajoutez le citron.<\/p>\n\n\n\n
Recette d’Auguste Escoffier.
A vous de calculer 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":"