{"id":200,"date":"2018-12-20T12:53:54","date_gmt":"2018-12-20T11:53:54","guid":{"rendered":"http:\/\/faugeron.net\/boeuf-miroton"},"modified":"2018-12-30T12:04:48","modified_gmt":"2018-12-30T11:04:48","slug":"boeuf-miroton","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=200","title":{"rendered":"B\u0153uf miroton"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"alignleft\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"50\" height=\"50\" data-attachment-id=\"2003\" data-permalink=\"https:\/\/faugeron.net\/?attachment_id=2003\" data-orig-file=\"https:\/\/i0.wp.com\/faugeron.net\/wp-content\/uploads\/2018\/12\/icons8-vache-50.png?fit=50%2C50&amp;ssl=1\" data-orig-size=\"50,50\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"veau ou boeuf-50\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/faugeron.net\/wp-content\/uploads\/2018\/12\/icons8-vache-50.png?fit=50%2C50&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/faugeron.net\/wp-content\/uploads\/2018\/12\/icons8-vache-50.png?resize=50%2C50\" alt=\"\" class=\"wp-image-2003\"\/><\/figure><\/div>\n\n\n\n<p>Pour 4 personnes<\/p>\n\n\n\n<p><br><br><br><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>600 g de restes de pot-au-feu <\/li><li>100 g d&rsquo;oignons, 75 g de beurre <\/li><li>2 cuill\u00e8res \u00e0 soupe de farine <\/li><li>2 cuill\u00e8res \u00e0 soupe de vinaigre \u00e0 l&rsquo;estragon <\/li><li>1 dl de vin blanc <\/li><li>1 dl de bouillon de pot-au-feu <\/li><li>1 cuill\u00e8re \u00e0 soupe de concentr\u00e9 de tomates <\/li><li>1 petite tasse de chapelure <\/li><li>Sel, poivre, persil<\/li><\/ul>\n\n\n\n<!--more-->\n\n\n<p><span style=\"font-family: Arial; color: black;\">Peler les oignons et tailler en rondelles fines, faire dorer dans une cocotte, poudrer de farine, remuer ajouter le vinaigre, le vin, le bouillon et le concentr\u00e9 de tomates et m\u00e9langer, r\u00e9 assaisonner si n\u00e9cessaire, couvrir et laisser cuire 20 min.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Pendant ce temps, faire chauffer le four \u00e0 250\u00b0.<\/span><\/p>\n<p><span style=\"font-family: Arial; color: black;\">Tailler le b\u0153uf en tranches, beurrer un plat pouvant aller au four et ranger la moiti\u00e9 des tranches de b\u0153uf, faire fondre le reste de beurre dans une casserole.<\/span><\/p>\n<p><span style=\"font-family: Arial; color: black;\">Verser la moiti\u00e9 de la sauce sur la viande, parsemer de persil, recouvrir avec le reste de viande puis le reste de la sauce, parsemer le dessus du plat de chapelure, arroser de beurre fondu et enfourner, laisser r\u00e9chauffer et dorer pendant 20 min. <\/span><\/p>\n<p><span style=\"font-size: 10pt; font-family: Arial; color: black;\">Servir br\u00fblant dans le plat de cuisson.<\/span><\/p>\n\n\n<p><\/p>\n\n<div class=\"twitter-share\"><a href=\"https:\/\/twitter.com\/intent\/tweet?via=ledza3\" class=\"twitter-share-button\">Tweet<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pour 4 personnes 600 g de restes de pot-au-feu 100 g d&rsquo;oignons, 75 g de beurre 2 cuill\u00e8res \u00e0 soupe de farine 2 cuill\u00e8res \u00e0 soupe de vinaigre \u00e0 l&rsquo;estragon 1 dl de vin blanc 1 dl de bouillon de pot-au-feu 1 cuill\u00e8re \u00e0 soupe de concentr\u00e9 de tomates 1 petite tasse de chapelure Sel, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_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":[36,14],"tags":[],"class_list":["post-200","post","type-post","status-publish","format-standard","hentry","category-c42-boeuf","category-s6-les-recettes-de-cuisine-de-gerard"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-3e","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=200"}],"version-history":[{"count":5,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/200\/revisions"}],"predecessor-version":[{"id":2081,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/200\/revisions\/2081"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}