{"id":287,"date":"2016-01-12T19:02:47","date_gmt":"2016-01-12T19:02:47","guid":{"rendered":"http:\/\/faugeron.net\/pate-en-croute-alexandre-dumaine"},"modified":"2016-01-11T17:53:10","modified_gmt":"2016-01-11T17:53:10","slug":"pate-en-croute-alexandre-dumaine","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=287","title":{"rendered":"Pat\u00e9 en cro\u00fbte Alexandre Dumaine"},"content":{"rendered":"<p><span style=\"font-family: Arial;\">Pour 4 personnes.<\/span><\/p>\n<ul>\n<li><span style=\"font-family: Arial;\">4 truffes en morceaux, (les truffes peuvent \u00eatre remplac\u00e9es par des pistaches)<\/span><\/li>\n<li><span style=\"font-family: Arial;\">65 gr de foie gras frais,<\/span><\/li>\n<li><span style=\"font-family: Arial;\">200 gr de noix de veau<\/span><\/li>\n<li><span style=\"font-family: Arial;\">200 gr de noix de porc,<\/span><\/li>\n<li><span style=\"font-family: Arial;\">350 gr de gorge de porc,<\/span><\/li>\n<li><span style=\"font-family: Arial;\">350 gr de farine,<\/span><\/li>\n<li><span style=\"font-family: Arial;\">3 \u0153ufs,<\/span><\/li>\n<li><span style=\"font-family: Arial;\">200 gr de beurre,<\/span><\/li>\n<li><span style=\"font-family: Arial;\">1 verre de vin blanc sec,<\/span><\/li>\n<li><span style=\"font-family: Arial;\">1 verre \u00e0 digestif de cognac,<\/span><\/li>\n<li><span style=\"font-family: Arial;\">Sel poivre 4 \u00e9pices,<\/span><\/li>\n<li><span style=\"font-family: Arial;\">2 bardes de lard,<\/span><\/li>\n<li><span style=\"font-family: Arial;\">\u00bd l de gel\u00e9e.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-family: Arial;\">Couper noix de veau et de porc en petits carr\u00e9s, faire mariner pendant 1 nuit dans le vin blanc et le cognac, avec sel poivre et 4 \u00e9pices.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Hacher la gorge grille fine.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Couper le foie gras en petits d\u00e9s.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">M\u00e9langer viandes marin\u00e9es, hach\u00e9e et foie gras.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Pr\u00e9parer une p\u00e2te bris\u00e9e avec farine, beurre et 2 \u0153ufs (peut \u00eatre remplac\u00e9 par de la p\u00e2te bris\u00e9e toute pr\u00eate).<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Foncer un moule \u00e0 p\u00e2t\u00e9.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Mettre un barde de lard au fond.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Remplir la moiti\u00e9 du moule avec la farce, disposer les truffes ou les pistaches, ajouter le reste de farce.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Recouvrir avec une barde de lard et fermer avec le restant de p\u00e2te. Faire une ou deux chemin\u00e9es dans le couvercle, passer de la dorure avec un pinceau (\u0153uf et eau battus).<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Faire cuire 1 heure au four \u00e0 250\u00b0.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Laisser refroidir et couler la gel\u00e9e froide (avant la prise) par les 2 chemin\u00e9es.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Laisser reposer une journ\u00e9e au r\u00e9frig\u00e9rateur.<\/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. 4 truffes en morceaux, (les truffes peuvent \u00eatre remplac\u00e9es par des pistaches) 65 gr de foie gras frais, 200 gr de noix de veau 200 gr de noix de porc, 350 gr de gorge de porc, 350 gr de farine, 3 \u0153ufs, 200 gr de beurre, 1 verre de vin blanc sec, [&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":[14,42],"tags":[],"class_list":["post-287","post","type-post","status-publish","format-standard","hentry","category-s6-les-recettes-de-cuisine-de-gerard","category-c48-patesetterrines"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-4D","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/287","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=287"}],"version-history":[{"count":3,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/287\/revisions"}],"predecessor-version":[{"id":963,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/287\/revisions\/963"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=287"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=287"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=287"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}