{"id":88,"date":"2009-11-21T02:03:03","date_gmt":"2009-11-21T01:03:03","guid":{"rendered":""},"modified":"2017-07-31T13:36:22","modified_gmt":"2017-07-31T12:36:22","slug":"huitres-chaudes","status":"publish","type":"post","link":"https:\/\/dafrenchcooking.fr\/?p=88","title":{"rendered":"Hu\u00eetres chaudes"},"content":{"rendered":"<p>G\u00e9n\u00e9ralement mang\u00e9e crue, l&rsquo;hu\u00eetre est aussi tr\u00e8s bonne cuite. Encore faut-il la petite sauce qui fait la diff\u00e9rence&#8230;<!--more--><\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<ul>\n<li>24 hu\u00eetres (grosses et creuses)<\/li>\n<li>2 \u00e9chalotes<\/li>\n<li>1 verre de vin blanc ou de vinaigre de vin blanc<\/li>\n<li>100g de beurre<\/li>\n<li>2 cuill\u00e8res \u00e0 soupe de cr\u00e8me fra\u00eeche<\/li>\n<li>chapelure<\/li>\n<li>sel, poivre, pointe de curry<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<ol>\n<li>hacher les \u00e9chalotes finement<\/li>\n<li>les faire r\u00e9duire dans le vin ou le vinaigre sans les br\u00fbler jusqu&rsquo;\u00e0 \u00e9vaporation compl\u00e8te du liquide<\/li>\n<li>\u00f4ter du feu, mettre au bain-marie et ajouter au fur et \u00e0 mesure le beurre coup\u00e9 en d\u00e9s avec le fouet<\/li>\n<li>ajouter la cr\u00e8me fra\u00eeche, sel, poivre  (\u00e9ventuellement pointe de curry)<\/li>\n<li>ouvrir les hu\u00eetres, vider l&rsquo;eau, les d\u00e9tacher et les mettre dans une l\u00e8che-frite \u00e9ventuellement cal\u00e9es avec du gros sel<\/li>\n<li>remplir chaque hu\u00eetres avec la sauce et recouvrir de chapelure (veiller \u00e0 ce qu&rsquo;il n&rsquo;y ait pas trop d&rsquo;eau dans la coquille)<\/li>\n<li>faire cuire au four 10min \u00e0 four chaud (th\u00b0 6-7 \/ 200\u00b0)<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>G\u00e9n\u00e9ralement mang\u00e9e crue, l&rsquo;hu\u00eetre est aussi tr\u00e8s bonne cuite. Encore faut-il la petite sauce qui fait la diff\u00e9rence&#8230; T\u00e9l\u00e9charger l&rsquo;article au format PDF<\/p>\n","protected":false},"author":3,"featured_media":201,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,9],"tags":[43,101,58,102,100,99,54,56,53],"class_list":["post-88","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entrees","category-poissons","tag-beurre","tag-chapelure","tag-creme-fraiche","tag-curry","tag-echalote","tag-huitre","tag-poivre","tag-vin-blanc","tag-vinaigre"],"_links":{"self":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/88","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\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=88"}],"version-history":[{"count":0,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/88\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/media\/201"}],"wp:attachment":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=88"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=88"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=88"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}