R\u00e9dacteur Gaspard<\/p>\n\n\n\n
Nombre de parts: 4
Temps de pr\u00e9paration: 10 minutes
Temps de cuisson: 10 minutes<\/p>\n\n\n\n
Ingr\u00e9dients:<\/strong> Pr\u00e9paration:<\/strong> Battre des blancs d’\u0153uf en neige tr\u00e8s ferme Beurrer des ramequins et verser y les blancs battus en ayant soin de m\u00e9nager une petite cuvette.<\/p>\n\n\n\n Dans celle ci mettre les jaunes d’\u0153ufs entiers (un par ramequin)<\/p>\n\n\n\n Arroser avec une cuiller\u00e9e de cr\u00e8me Faire cuire pendant 5 minutes<\/p>\n\n\n\n Notes:<\/strong> Habitations sommaires les plats pr\u00e9par\u00e9s y \u00e9taient simples mais d\u00e9licieux (autre exemple: la truffade).<\/p>\n\n\n\n Aujourd’hui on peut encore visiter certains d’entre eux mais il faut souvent pr\u00e9voir une petite laine<\/p>\n","protected":false},"excerpt":{"rendered":" R\u00e9dacteur Gaspard Nombre de parts: 4Temps de pr\u00e9paration: 10 minutesTemps de cuisson: 10 minutes Ingr\u00e9dients:4 \u0153ufstome fra\u00eechecr\u00e8me fra\u00eechesel; poivre muscade Pr\u00e9paration:Pr\u00e9chauffer le four \u00e0 210\u00b0C (th-7) Battre des blancs d’\u0153uf en neige tr\u00e8s fermeAssaisonner (sel, poivre, muscade \u00e9ventuellement) Beurrer des … 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":[35],"tags":[],"class_list":["post-7783","post","type-post","status-publish","format-standard","hentry","category-oeufs"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7783","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=7783"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7783\/revisions"}],"predecessor-version":[{"id":7784,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7783\/revisions\/7784"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7783"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7783"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7783"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
4 \u0153ufs
tome fra\u00eeche
cr\u00e8me fra\u00eeche
sel; poivre muscade<\/p>\n\n\n\n
Pr\u00e9chauffer le four \u00e0 210\u00b0C (th-7)<\/p>\n\n\n\n
Assaisonner (sel, poivre, muscade \u00e9ventuellement)<\/p>\n\n\n\n
Parsemer avec de la tome fra\u00eeche ou du cantal jeune coup\u00e9 en fines lamelles.<\/p>\n\n\n\n
Historique
Les burons (ou jasseries en LIVRADOIS-FOREZ) \u00e9taient les fermes d’estive dans lesquelles \u00e9taient \u00e9labor\u00e9s, en Auvergne, la plupart des fromages d’\u00e9t\u00e9.<\/p>\n\n\n\n