R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts: 4
Temps de pr\u00e9paration: 20 minutes
Temps de cuisson: 20 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: D\u00e9layez les jaunes d’\u0153ufs avec le X\u00e9r\u00e8s Versez un peu de sauce b\u00e9chamel sur les jaunes d\u00e9lay\u00e9s. Remettez sur le feu. Notes<\/strong>: R\u00e9dacteur Jack Nombre de parts: 4Temps de pr\u00e9paration: 20 minutesTemps de cuisson: 20 minutes Ingr\u00e9dients:1\/2 litre de b\u00e9chamel2 jaunes d’\u0153ufs2 cuillers \u00e0 soupe de X\u00e9r\u00e8s1 cuiller \u00e0 soupe de paprikazeste de citron Pr\u00e9paration:Pr\u00e9parez une b\u00e9chamel mais \u00e0 la place du … 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-7286","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\/7286","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=7286"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7286\/revisions"}],"predecessor-version":[{"id":7287,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7286\/revisions\/7287"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7286"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1\/2 litre de b\u00e9chamel
2 jaunes d’\u0153ufs
2 cuillers \u00e0 soupe de X\u00e9r\u00e8s
1 cuiller \u00e0 soupe de paprika
zeste de citron<\/p>\n\n\n\n
Pr\u00e9parez une b\u00e9chamel mais \u00e0 la place du lait utilisez de la cr\u00e8me liquide (cr\u00e8me fleurette)<\/p>\n\n\n\n
Poudrez de paprika<\/p>\n\n\n\n
Fouettez.
Incorporez petit \u00e0 petit toute la b\u00e9chamel en m\u00e9langeant soigneusement.<\/p>\n\n\n\n
La sauce peut recommencer \u00e0 bouillir.
R\u00e2pez un quart de zeste de citron et ajoutez-le \u00e0 la sauce.<\/p>\n\n\n\n
Cette sauce riche est surtout employ\u00e9e avec les coquillages.
Recette Escoffier<\/p>\n","protected":false},"excerpt":{"rendered":"