{"id":358,"date":"2009-12-09T17:07:11","date_gmt":"2009-12-09T17:07:11","guid":{"rendered":"http:\/\/faugeron.net\/gateau-foie-volailles-blonds"},"modified":"2015-12-08T18:23:25","modified_gmt":"2015-12-08T18:23:25","slug":"gateau-foie-volailles-blonds","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=358","title":{"rendered":"G\u00e2teau de foies de volailles blonds"},"content":{"rendered":"<p style=\"margin-bottom: 0cm;\"><span style=\"color: #000000;\">Pour 8 personnes<\/span><\/p>\n<ul>\n<li>5 foies de volailles blonds entiers<\/li>\n<li>2\u00a0\u00e9chalotes\u00a0\u00e9minc\u00e9es<\/li>\n<li>1 gousse d\u2019ail \u00e9minc\u00e9e<\/li>\n<li>3 branches de persil plat<\/li>\n<li>1 baguette de pain<\/li>\n<li>1 litre de lait entier<\/li>\n<li>6 \u0153ufs<\/li>\n<li>Sel, poivre<\/li>\n<\/ul>\n<p><!--more-->Prendre la mie de la baguette, faire tremper pendant environ 1 heure dans lait avec les \u00e9chalotes, l\u2019ail, le persil cisel\u00e9 finement et les foies.<\/p>\n<p style=\"margin-bottom: 0cm;\">Apr\u00e8s 1 heure, passer le tout au mixer, ajouter les \u0153ufs, saler poivrer, bien m\u00e9langer.<\/p>\n<p style=\"margin-bottom: 0cm;\">Mettre la pr\u00e9paration dans des ramequins individuels, cuire \u00e0 four chaud, au bain marie, pendant 30 minutes.<\/p>\n<p style=\"margin-bottom: 0cm;\">Servir chaud avec un fond de volaille ou un coulis de tomates.<\/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 5 foies de volailles blonds entiers 2\u00a0\u00e9chalotes\u00a0\u00e9minc\u00e9es 1 gousse d\u2019ail \u00e9minc\u00e9e 3 branches de persil plat 1 baguette de pain 1 litre de lait entier 6 \u0153ufs Sel, poivre<\/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_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[14,40],"tags":[],"class_list":["post-358","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-5M","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/358","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=358"}],"version-history":[{"count":4,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/358\/revisions"}],"predecessor-version":[{"id":808,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/358\/revisions\/808"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=358"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=358"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}