R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts: 4
Temps de pr\u00e9paration: 15 minutes
Temps de cuisson: 10 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Bien lier le tout avec le fromage et une pinc\u00e9e de mie de pain et le persil hach\u00e9. Breuvage<\/strong>: Notes<\/strong>: R\u00e9dacteur Jack Nombre de parts: 4Temps de pr\u00e9paration: 15 minutesTemps de cuisson: 10 minutes Ingr\u00e9dients:4 \u00e0 5 douzaines de palourdespoivre\u00bd litre devin blanc4 \u00e9chalotes hach\u00e9es1 dl de cr\u00e8me fra\u00eeche75 g de beurre200 g de gruy\u00e8re r\u00e2p\u00e9100 g de mie de … 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-7568","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\/7568","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=7568"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7568\/revisions"}],"predecessor-version":[{"id":7570,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7568\/revisions\/7570"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7568"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7568"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7568"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
4 \u00e0 5 douzaines de palourdes
poivre
\u00bd litre devin blanc
4 \u00e9chalotes hach\u00e9es
1 dl de cr\u00e8me fra\u00eeche
75 g de beurre
200 g de gruy\u00e8re r\u00e2p\u00e9
100 g de mie de pain frais
2 cuill\u00e8res \u00e0 soupe de persil hach\u00e9<\/p>\n\n\n\n
Faire ouvrir les palourdes dans du vin blanc.
Fondre les \u00e9chalotes au beurre blond.
Y ajouter du bon vin blanc sec ainsi que la cuisson des palourdes.
Faire r\u00e9duire.
Ajouter la cr\u00e8me fra\u00eeche.
Faire r\u00e9duire \u00e0 nouveau.<\/p>\n\n\n\n
Assaisonner selon votre go\u00fbt.
Farcir les palourdes et glisser au four chaud.<\/p>\n\n\n\n
Riesling (Alsace),<\/p>\n\n\n\n
Cette recette m\u00e9rite un assaisonnement relev\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"