R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts : 2 litres
Temps de pr\u00e9paration : 20 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Mettez la moiti\u00e9 de cette garniture au fond d’un grand saladier. Tenez au r\u00e9frig\u00e9rateur et retournez les viandes de temps en temps.<\/p>\n\n\n\n Note<\/strong>: R\u00e9dacteur Jack Nombre de parts : 2 litresTemps de pr\u00e9paration : 20 minutes Ingr\u00e9dients:100 g de carotte100 g d’oignons40 g d’\u00e9chalote30 g de c\u00e9leri2 gousses d’ail3 queues de persil1 brindille de thym\u00bd feuille de laurier6 grains de poivre noir2 clous de … 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-7155","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\/7155","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=7155"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7155\/revisions"}],"predecessor-version":[{"id":7156,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7155\/revisions\/7156"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7155"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7155"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
100 g de carotte
100 g d’oignons
40 g d’\u00e9chalote
30 g de c\u00e9leri
2 gousses d’ail
3 queues de persil
1 brindille de thym
\u00bd feuille de laurier
6 grains de poivre noir
2 clous de girofle
125 cl de vin blanc
50 cl de vinaigre
25 cl d’huile<\/p>\n\n\n\n
Assaisonnez les pi\u00e8ces \u00e0 mariner de sel et poivre.
Pelez et \u00e9mincez les carottes, les oignons et les \u00e9chalotes.<\/p>\n\n\n\n
Posez les viandes dessus.
Couvrez avec le reste de la garniture aromatique.
Mouillez avec les liquides qui doivent juste recouvrir les viandes.<\/p>\n\n\n\n
Cette marinade convient aux viandes de boucherie et aux venaisons.
Recette d’Auguste Escoffier.<\/p>\n","protected":false},"excerpt":{"rendered":"