{"id":17,"date":"2006-02-28T22:13:30","date_gmt":"2006-02-28T22:13:30","guid":{"rendered":""},"modified":"2017-03-07T21:11:33","modified_gmt":"2017-03-07T20:11:33","slug":"blanquette-de-veau-a-lancienne","status":"publish","type":"post","link":"https:\/\/dafrenchcooking.fr\/?p=17","title":{"rendered":"Blanquette de veau \u00e0 l&rsquo;ancienne"},"content":{"rendered":"<p>La belle-doche a t\u00e9l\u00e9phon\u00e9 ce soir, elle se pr\u00e9pare \u00e0 d\u00e9barquer ce week-end. La blanquette redorera votre blason.<br \/>\n<!--more--><\/p>\n<h3>Cuisson<\/h3>\n<p> 2h<\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<p>Pour 4 personnes<\/p>\n<ul>\n<li>1 kg de veau (poitrine, \u00e9paule)<\/li>\n<li>1 blanc de poireau<\/li>\n<li>2 carottes<\/li>\n<li>1 bouteille de vin blanc sec<\/li>\n<li>1 bouquet garni<\/li>\n<li>150g de champignons de Paris<\/li>\n<li>50 g de beurre<\/li>\n<li>50 g de farine<\/li>\n<li>3 cuillers \u00e0 soupe de cr\u00e8me fra\u00eeche<\/li>\n<li>1 filet de citron<\/li>\n<li>sel, poivre<\/li>\n<li>1 jaune d&rsquo;oeuf (facultatif)<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<ol>\n<li>La veille, mettre la viande crue dans une cocotte, ajouter le bouquet garni, le poireau hach\u00e9, les carottes en rondelles, le vin blanc, couvrir et faire cuire \u00e0 feu moyen pendant 1 h environ.<\/li>\n<li>Le lendemain, enlever la graisse en surface, et remettre \u00e0 chauffer doucement, puis enlever les morceaux de viande et les r\u00e9server dans un plat creux.<\/li>\n<li>Dans un bol, m\u00e9langer le beurre ramolli et la farine, incorporer ce m\u00e9lange dans la cocotte, bien m\u00e9langer pour lier la sauce, et ajouter les champignons \u00e9minc\u00e9s.<\/li>\n<li>Remettre les morceaux de viande dans la cocotte et laisser cuire 15 minutes, puis, ajouter la cr\u00e8me fra\u00eeche, le sel, le poivre, le jus de citron, et le jaune d&rsquo;oeuf.<\/li>\n<li>Servir bien chaud, accompagn\u00e9 de riz ou de pommes de terre vapeur.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>La belle-doche a t\u00e9l\u00e9phon\u00e9 ce soir, elle se pr\u00e9pare \u00e0 d\u00e9barquer ce week-end. La blanquette redorera votre blason. T\u00e9l\u00e9charger l&rsquo;article au format PDF<\/p>\n","protected":false},"author":2,"featured_media":569,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,10],"tags":[43,129,127,73,51,58,47,45,213,54,126,56],"class_list":["post-17","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-plats","category-viandes_et_volailles","tag-beurre","tag-bouquet-garni","tag-carotte","tag-champignon-de-paris","tag-citron","tag-creme-fraiche","tag-farine","tag-oeuf","tag-poireau","tag-poivre","tag-veau","tag-vin-blanc"],"_links":{"self":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/17","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17"}],"version-history":[{"count":0,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/17\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/media\/569"}],"wp:attachment":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}