{"id":7252,"date":"2022-04-14T11:03:23","date_gmt":"2022-04-14T09:03:23","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=7252"},"modified":"2022-04-14T11:03:24","modified_gmt":"2022-04-14T09:03:24","slug":"sauce-de-pruneaux-pour-foie-gras","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/14\/sauce-de-pruneaux-pour-foie-gras\/","title":{"rendered":"Sauce de pruneaux pour foie gras"},"content":{"rendered":"\n

R\u00e9dacteur Marie et Christian<\/p>\n\n\n\n

Nombre de parts : 2
Temps de pr\u00e9paration : 20 minutes
Temps de cuisson : 15 minutes<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong>:
Foie gras pour 2 assiettes
10 pruneaux
20 cl de vin rouge cors\u00e9
1 b\u00e2ton de cannelle
1 zeste d’orange
du 4 \u00e9pices ou du poivre
1 clou de girofle<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
Faire cuire \u00e0 feu doux et pendant 15 minutes environ le vin avec les \u00e9pices et les pruneaux.
R\u00e9servez 4 pruneaux et mixez les 6 autres avec le vin pass\u00e9.<\/p>\n\n\n\n

Pr\u00e9sentez sur chaque assiette, foie, gras, coulis et 2 pruneaux<\/p>\n\n\n\n

Notes <\/strong>:
Pour que le zeste d’orange n’am\u00e8ne pas d’amertume, faire attention en le pr\u00e9levant de ne pas pr\u00e9lever en m\u00eame temps de la peau blanche.<\/p>\n\n\n\n

Le foie gras peut se servir de tas de fa\u00e7on, avec des fruits style poires ou figues, mais aussi avec des pruneaux.<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Marie et Christian Nombre de parts : 2Temps de pr\u00e9paration : 20 minutesTemps de cuisson : 15 minutes Ingr\u00e9dients:Foie gras pour 2 assiettes10 pruneaux20 cl de vin rouge cors\u00e91 b\u00e2ton de cannelle1 zeste d’orangedu 4 \u00e9pices ou du poivre1 … 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-7252","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\/7252","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=7252"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7252\/revisions"}],"predecessor-version":[{"id":7253,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7252\/revisions\/7253"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7252"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7252"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7252"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}