R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts 4
Temps de pr\u00e9paration: 10 minutes
Temps de cuisson: 20 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Ajoutez le vin blanc et le fumet. Ajoutez le velout\u00e9 et portez quelques instants \u00e0 \u00e9bullition.<\/p>\n\n\n\n Finissez la sauce en d\u00e9layant 100 g de beurre. Notes<\/strong>: R\u00e9dacteur Jack Nombre de parts 4Temps de pr\u00e9paration: 10 minutesTemps de cuisson: 20 minutes Ingr\u00e9dients:4 \u00e9chalotes120 g de beurre25 cl de vin blanc sec25 cl de fumet de poisson75 cl de sauce blanche1 cuiller \u00e0 soupe de persil hach\u00e9 Pr\u00e9paration:Pelez … 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-7223","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\/7223","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=7223"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7223\/revisions"}],"predecessor-version":[{"id":7224,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7223\/revisions\/7224"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7223"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7223"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7223"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
4 \u00e9chalotes
120 g de beurre
25 cl de vin blanc sec
25 cl de fumet de poisson
75 cl de sauce blanche
1 cuiller \u00e0 soupe de persil hach\u00e9<\/p>\n\n\n\n
Pelez et ciselez les \u00e9chalotes.
Dans une grande casserole faites-les revenir avec 20 g de beurre.<\/p>\n\n\n\n
Faites r\u00e9duire d’1\/3.<\/p>\n\n\n\n
Ajoutez le persil hach\u00e9 avant de servir.<\/p>\n\n\n\n
Sauce sp\u00e9ciale pour les poissons.
Recette Auguste Escoffier
La sauce blanche ou velout\u00e9 se fait avec un roux blanc additionn\u00e9 de fonds de veau bien blanc.<\/p>\n","protected":false},"excerpt":{"rendered":"