{"id":253,"date":"2017-06-20T13:42:01","date_gmt":"2017-06-20T11:42:01","guid":{"rendered":"http:\/\/faugeron.net\/jarret-de-veau-de-lait-a-la-moutarde"},"modified":"2017-06-13T08:47:26","modified_gmt":"2017-06-13T06:47:26","slug":"jarret-de-veau-de-lait-a-la-moutarde","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=253","title":{"rendered":"Jarret de veau de lait \u00e0 la moutarde"},"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]--><!--  \/* Style Definitions *\/  p.MsoNormal, li.MsoNormal, div.MsoNormal \t{mso-style-parent:\"\"; \tmargin:0cm; \tmargin-bottom:.0001pt; \tmso-pagination:widow-orphan; \tfont-size:10.0pt; \tfont-family:\"Times New Roman\"; \tmso-fareast-font-family:\"Times New Roman\";} @page Section1 \t{size:612.0pt 792.0pt; \tmargin:70.85pt 70.85pt 70.85pt 70.85pt; \tmso-header-margin:36.0pt; \tmso-footer-margin:36.0pt; \tmso-paper-source:0;} div.Section1 \t{page:Section1;} --><!-- [if gte mso 10]> \n\n<style>  \/* Style Definitions *\/  table.MsoNormalTable \t{mso-style-name:\"Tableau Normal\"; \tmso-tstyle-rowband-size:0; \tmso-tstyle-colband-size:0; \tmso-style-noshow:yes; \tmso-style-parent:\"\"; \tmso-padding-alt:0cm 5.4pt 0cm 5.4pt; \tmso-para-margin:0cm; \tmso-para-margin-bottom:.0001pt; \tmso-pagination:widow-orphan; \tfont-size:10.0pt; \tfont-family:\"Times New Roman\"; \tmso-ansi-language:#0400; \tmso-fareast-language:#0400; \tmso-bidi-language:#0400;} <\/style>\n\n <![endif]--><\/p>\n<p class=\"MsoNormal\"><strong><span style=\"color: #999999; font-family: arial, helvetica, sans-serif;\">Recette de Henri Faugeron <\/span><\/strong><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Pour 3\/4 personnes<br \/>\n<\/span><\/p>\n<ul>\n<li><span style=\"font-family: Arial;\">1,5 kg de jarret de veau entier<\/span><\/li>\n<li><span style=\"font-family: Arial;\">1 c\u0153ur de c\u00e9leri branche <\/span><\/li>\n<li><span style=\"font-family: Arial;\">2 poireaux <\/span><\/li>\n<li><span style=\"font-family: Arial;\">2 carottes <\/span><\/li>\n<li><span style=\"font-family: Arial;\">2 navets <\/span><\/li>\n<li><span style=\"font-family: Arial;\">1 oignon <\/span><\/li>\n<li><span style=\"font-family: Arial;\">1 clou de girofle <\/span><\/li>\n<li><span style=\"font-family: Arial;\">1 bouquet garni <\/span><\/li>\n<li><span style=\"font-family: Arial;\">2 cuill\u00e8res \u00e0 caf\u00e9 de moutarde violette de Brive <\/span><\/li>\n<li><span style=\"font-family: Arial;\">40 g de beurre <\/span><\/li>\n<li><span style=\"font-family: Arial;\">4 litres de bouillon de b\u0153uf <\/span><\/li>\n<li><span style=\"font-family: Arial;\">1 filet d&rsquo;huile d&rsquo;olive <\/span><\/li>\n<li><span style=\"font-family: Arial;\">Sel et poivre du moulin<br \/>\n<\/span><\/li>\n<\/ul>\n<p><!--more--><\/p>\n<p>Saler et poivrer 1,5 kg de jarret de veau. Chauffer 1 filet d&rsquo;huile d&rsquo;olive dans une po\u00eale, disposer le jarret de veau et le colorer l\u00e9g\u00e8rement sur toutes les faces.<\/p>\n<p>Verser 4 litres de bouillon de b\u0153uf froid dans une grande casserole, ajouter le jarret color\u00e9, porter \u00e0 \u00e9bullition et laisser cuire 1h30 \u00e0 fr\u00e9missement. \u00c9cumer les \u00e9ventuelles impuret\u00e9s.<\/p>\n<p>\u00c9plucher et bien laver 1 c\u0153ur de c\u00e9leri branche et 2 poireaux. Peler 2 carottes, 2 navets et 1 oignon. Piquer l&rsquo;oignon d&rsquo;1 clou de girofle. Ficeler les 2 poireaux ensemble et le c\u0153ur de c\u00e9leri branche.<\/p>\n<p>Apr\u00e8s 1h30 de cuisson, ajouter dans le bouillon de cuisson du jarret, le c\u0153ur de c\u00e9leri branche, les poireaux, les carottes, les navets, l&rsquo;oignon piqu\u00e9 d&rsquo;1 clou de girofle et 1 bouquet garni. Et laisser \u00e0 nouveau mijoter 1h00 \u00e0 fr\u00e9missement.<\/p>\n<p class=\"MsoNormal\">Pr\u00e9lever 3 dl de bouillon de cuisson, le transvaser dans une petite casserole et le faire r\u00e9duire d&rsquo;1\/3. Ajouter 40 g de beurre bien froid coup\u00e9 en petits morceaux, fouetter \u00e9nergiquement, ajouter 2 petites cuill\u00e8res \u00e0 caf\u00e9 de moutarde violette de Brive, poivrer et dresser dans une sauci\u00e8re.<\/p>\n<p>Dresser ce jarret de veau de lait \u00e0 la moutarde sur un plat de service creux, et les l\u00e9gumes harmonieusement tout autour, ajouter un peu de bouillon. Servir ce jarret avec la sauce \u00e0 la moutarde violette et l&rsquo;accompagner de pommes de terre Roseval cuites en robe des champs.<\/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>Recette de Henri Faugeron Pour 3\/4 personnes 1,5 kg de jarret de veau entier 1 c\u0153ur de c\u00e9leri branche 2 poireaux 2 carottes 2 navets 1 oignon 1 clou de girofle 1 bouquet garni 2 cuill\u00e8res \u00e0 caf\u00e9 de moutarde violette de Brive 40 g de beurre 4 litres de bouillon de b\u0153uf 1 filet [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_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":"","jetpack_post_was_ever_published":false},"categories":[14,38],"tags":[],"class_list":["post-253","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-45","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/253","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=253"}],"version-history":[{"count":3,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/253\/revisions"}],"predecessor-version":[{"id":1555,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/253\/revisions\/1555"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=253"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=253"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=253"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}