{"id":7314,"date":"2022-04-14T11:25:13","date_gmt":"2022-04-14T09:25:13","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=7314"},"modified":"2022-04-14T11:25:14","modified_gmt":"2022-04-14T09:25:14","slug":"sauce-veloute-de-poissons","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/14\/sauce-veloute-de-poissons\/","title":{"rendered":"Sauce velout\u00e9 de poissons"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">R\u00e9dacteur Jack<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nombre de parts : 1 L<br>Pr\u00e9paration: 30 minutes<br>Cuisson: 2 heures<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingr\u00e9dients<\/strong>:<br>120 g de beurre<br>100 g de farine<br>50 g de d\u00e9bris de champignons (pieds)<br>50 g de beurre<br>1 litre de fumet de poissons<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pr\u00e9paration<\/strong>:<br>Faire un roux avec le beurre et la farine.<br>Mouiller avec 1 litre de fumet de poissons et 1 litre de bouillon blanc.<br>Ajouter les champignons.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Faire r\u00e9duire pendant 2 heures.<br>Passer \u00e0 l&#8217;\u00e9tamine.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Notes\u00a0<\/strong>:<br>Li\u00e9 avec 50 g de beurre et 2 jaunes d&#8217;oeufs ce velout\u00e9 prend le nom d&#8217;Allemande.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>R\u00e9dacteur Jack Nombre de parts : 1 LPr\u00e9paration: 30 minutesCuisson: 2 heures Ingr\u00e9dients:120 g de beurre100 g de farine50 g de d\u00e9bris de champignons (pieds)50 g de beurre1 litre de fumet de poissons Pr\u00e9paration:Faire un roux avec le beurre et &hellip; <a href=\"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/14\/sauce-veloute-de-poissons\/\">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-7314","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\/7314","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=7314"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7314\/revisions"}],"predecessor-version":[{"id":7315,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7314\/revisions\/7315"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7314"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7314"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7314"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}