{"id":267,"date":"2016-02-08T15:30:07","date_gmt":"2016-02-08T15:30:07","guid":{"rendered":"http:\/\/faugeron.net\/lapin-a-lail"},"modified":"2016-02-04T17:29:27","modified_gmt":"2016-02-04T17:29:27","slug":"lapin-a-lail","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=267","title":{"rendered":"Lapin \u00e0 l&rsquo;ail"},"content":{"rendered":"<p><span style=\"color: black; font-family: Arial;\">Pour 4 personnes<\/span><\/p>\n<ul>\n<li><span style=\"font-family: Arial; color: black;\">1 lapin de 1 \u00e0 1,4 kg<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">17 gousses d&rsquo;ail rose<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">10 \u00e0 12 pistils de safran <\/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 cuill\u00e8re \u00e0 soupe de persil plat concass\u00e9 <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">8 tranches de baguette <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">100 g de graisse d&rsquo;oie <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">30 cl de vin blanc sec <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">Sel et poivre du moulin<\/span><\/li>\n<\/ul>\n<p><!--more--><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Couper 1 lapin de 1 \u00e0 1,4 kg en morceaux, conserver le foie.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Pr\u00e9chauffer le four \u00e0 200\u00b0C en position statique de pr\u00e9f\u00e9rence.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Saler et poivrer les morceaux de lapin.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Chauffer 100 g de graisse d&rsquo;oie dans une cocotte, disposer et faire colorer les morceaux de lapin \u00e0 feu vif. Lorsqu&rsquo;ils sont bien dor\u00e9s, ajouter sur feu plus doux 16 gousses d&rsquo;ail rose \u00ab\u00a0en chemise\u00a0\u00bb et 1 bouquet garni.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Mouiller avec 30 cl de vin blanc sec et ajouter 10 \u00e0 12 pistils de safran. Porter \u00e0 \u00e9bullition, couvrir, glisser la cocotte dans le four \u00e0 200\u00b0C et compter de 45 minutes \u00e0 1h00 de cuisson.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Toaster 8 tranches de baguette puis les frotter avec 1 gousse d&rsquo;ail pel\u00e9e.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Hacher le foie du lapin. Le m\u00e9langer ensuite avec 1 cuill\u00e8re \u00e0 soupe de persil plat concass\u00e9, saler et poivrer.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Tartiner les tranches de baguette toast\u00e9es de ce m\u00e9lange, les disposer sur une plaque de cuisson, les glisser sous le gril du four, d\u00e9s que le foie est cuit les retirer.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Disposer ces petits cro\u00fbtons de foie sur les morceaux de lapin, servir.<\/span><\/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 1 lapin de 1 \u00e0 1,4 kg 17 gousses d&rsquo;ail rose 10 \u00e0 12 pistils de safran 1 bouquet garni 1 cuill\u00e8re \u00e0 soupe de persil plat concass\u00e9 8 tranches de baguette 100 g de graisse d&rsquo;oie 30 cl de vin blanc sec Sel et poivre du moulin<\/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":[14,40],"tags":[],"class_list":["post-267","post","type-post","status-publish","format-standard","hentry","category-s6-les-recettes-de-cuisine-de-gerard","category-c46-volaille"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-4j","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/267","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=267"}],"version-history":[{"count":2,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/267\/revisions"}],"predecessor-version":[{"id":1014,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/267\/revisions\/1014"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=267"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}