{"id":251,"date":"2016-01-22T13:22:21","date_gmt":"2016-01-22T13:22:21","guid":{"rendered":"http:\/\/faugeron.net\/blanquette-de-veau"},"modified":"2016-02-04T17:26:35","modified_gmt":"2016-02-04T17:26:35","slug":"blanquette-de-veau","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=251","title":{"rendered":"Blanquette de veau"},"content":{"rendered":"<p><!-- [if gte mso 9]><xml>  <w:WordDocument>   <w:View>Normal<\/w:View>   <w:Zoom>0<\/w:Zoom>   <w:HyphenationZone>21<\/w:HyphenationZone>   <w:PunctuationKerning\/>   <w:ValidateAgainstSchemas\/>   <w:SaveIfXMLInvalid>false<\/w:SaveIfXMLInvalid>   <w:IgnoreMixedContent>false<\/w:IgnoreMixedContent>   <w:AlwaysShowPlaceholderText>false<\/w:AlwaysShowPlaceholderText>   <w:Compatibility>    <w:BreakWrappedTables\/>    <w:SnapToGridInCell\/>    <w:WrapTextWithPunct\/>    <w:UseAsianBreakRules\/>    <w:DontGrowAutofit\/>   <\/w:Compatibility>   <w:BrowserLevel>MicrosoftInternetExplorer4<\/w:BrowserLevel>  <\/w:WordDocument> <\/xml><![endif]--><!-- [if gte mso 9]><xml>  <w:LatentStyles DefLockedState=\"false\" LatentStyleCount=\"156\">  <\/w:LatentStyles> <\/xml><![endif]--><span style=\"font-family: Arial;\">Pour 8 personnes,<\/span><strong><span style=\"font-family: Arial; color: black;\">\u00a0<\/span><\/strong><\/p>\n<ul>\n<li><span style=\"font-family: Arial; color: black;\">1 kg de saut\u00e9 de veau<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">500 gr de poitrine de veau<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">2 carottes moyennes<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">2 navets<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 poireau<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 branche de c\u00e9leri<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">2 gousses d\u2019ail<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 oignon moyen<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 citron<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 clou de girofle<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 bouquet garni<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 dl de cr\u00e8me liquide<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">2 cuill\u00e8res \u00e0 soupe de farine<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">60 g de beurre<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">3 jaunes d&rsquo;\u0153ufs<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">8 grains de poivre noir<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">Sel<\/span><span style=\"font-family: Arial;\"><br \/>\n<\/span><\/li>\n<\/ul>\n<p><!--more--><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Plonger les morceaux de viande dans un faitout avec 2 litres d\u2019eau froide, saler et porter \u00e0 \u00e9bullition. <\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Retirer l\u2019\u00e9cume qui se forme \u00e0 la surface, ajouter les carottes, le poireau, les navets, l\u2019oignon piqu\u00e9 du clou de girofle, le c\u00e9leri, les gousses d\u2019ail, 1 bouquet garni, saler, 8 grains de poivre noir et laisser cuire 1 heure \u00e0 fr\u00e9missement en \u00e9cumant r\u00e9guli\u00e8rement.<br \/>\n<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">La cuisson termin\u00e9e, en lever les l\u00e9gumes et laisser la viande reposer dans le bouillon pendant 1 heure \u00e0 temp\u00e9rature ambiante.<br \/>\n<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">\u00c0 feu doux, dans une casserole \u00e0 fond \u00e9pais, pr\u00e9parer un roux blanc, faire fondre les 60 gr de beurre et incorporer hors du feu, au fouet, les 2 cuill\u00e8res de farine en pluie,<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Battre les jaunes d\u2019\u0153uf avec le jus du citron.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">\u00c0 feu tr\u00e8s doux, mouiller avec \u00bd litre de bouillon de cuisson de la viande en incorporant le bouillon sans cesser de remuer, ne pas faire bouillir, incorporer doucement les \u0153ufs sans cesser de remuer. <\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Sans cesser de remuer, ajouter alors la cr\u00e8me fra\u00eeche liquide.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Rectifier l\u2019assaisonnement et verser dans une sauci\u00e8re.<br \/>\n<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Pendant la confection de la sauce, remettre la viande \u00e0 chauffer dans le bouillon restant.<\/span><span style=\"font-family: Arial; color: black;\">\u00a0<\/span><\/p>\n<p>Servir la viande avec la sauce, accompagner de pommes de terres cuites \u00e0 l\u2019eau ou de riz.<\/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 8 personnes,\u00a0 1 kg de saut\u00e9 de veau 500 gr de poitrine de veau 2 carottes moyennes 2 navets 1 poireau 1 branche de c\u00e9leri 2 gousses d\u2019ail 1 oignon moyen 1 citron 1 clou de girofle 1 bouquet garni 1 dl de cr\u00e8me liquide 2 cuill\u00e8res \u00e0 soupe de farine 60 g de [&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":[14,38],"tags":[],"class_list":["post-251","post","type-post","status-publish","format-standard","hentry","category-s6-les-recettes-de-cuisine-de-gerard","category-c44-veau"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-43","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/251","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=251"}],"version-history":[{"count":4,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/251\/revisions"}],"predecessor-version":[{"id":1010,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/251\/revisions\/1010"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}