R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts: 6
Temps de pr\u00e9paration: 40 minutes
Temps de cuisson: 7 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Mixez les carapaces avec 35 g de beurre. Battez les jaunes d’\u0153ufs. Versez la pr\u00e9paration dans un plat allant au four. Breuvage <\/strong>: Notes<\/strong>: R\u00e9dacteur Jack Nombre de parts: 6Temps de pr\u00e9paration: 40 minutesTemps de cuisson: 7 minutes Ingr\u00e9dients:60 \u00e9crevisses125 g de cr\u00e8me100 g de gruy\u00e8re30 g de jambon blanc15 g de farine2 cuillers \u00e0 soupe de chapelure2 jaunes d’\u0153ufs50 g de beurreSel et … 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_memberships_contains_paid_content":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-7479","post","type-post","status-publish","format-standard","hentry","category-fruits-de-mer"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7479","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=7479"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7479\/revisions"}],"predecessor-version":[{"id":7480,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7479\/revisions\/7480"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7479"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7479"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7479"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
60 \u00e9crevisses
125 g de cr\u00e8me
100 g de gruy\u00e8re
30 g de jambon blanc
15 g de farine
2 cuillers \u00e0 soupe de chapelure
2 jaunes d’\u0153ufs
50 g de beurre
Sel et poivre
Muscade
1 court bouillon<\/p>\n\n\n\n
Plongez les \u00e9crivisses pendant 1 minute dans un court bouillon.
D\u00e9cortiquez les queues et les pinces.<\/p>\n\n\n\n
Passez le tout au tamis.<\/p>\n\n\n\n
Hachez le jambon et faites-le revenir avec le reste du beurre.
Ajoutez la farine, 5 cl de cuisson d’\u00e9crevisses, la cr\u00e8me, 70 g de gruy\u00e8re, la chair d\u00e9cortiqu\u00e9e des \u00e9crevisses.
Faites cuire 5 minutes.
Liez le tout avec les jaunes d’\u0153ufs.<\/p>\n\n\n\n
Saupoudrez du reste de gruy\u00e8re et de chapelure.
Faites gratiner.<\/p>\n\n\n\n
Buzet blanc (Sud Ouest)<\/p>\n\n\n\n
A d\u00e9faut d’\u00e9crevisses prenez de la langouste, des gambas, des crevettes roses.
Prenez soin que la quantit\u00e9 de chair soit celle de 60 \u00e9crevisses.
Revoir \u00e9ventuellement le temps de cuisson.<\/p>\n","protected":false},"excerpt":{"rendered":"