{"id":462,"date":"2010-10-08T13:08:54","date_gmt":"2010-10-08T11:08:54","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=462"},"modified":"2019-10-19T12:53:38","modified_gmt":"2019-10-19T10:53:38","slug":"cassolette-descargots-aux-morilles","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/cassolette-descargots-aux-morilles\/","title":{"rendered":"Cassolette d&rsquo;escargots aux morilles"},"content":{"rendered":"<p class=\"paragraph_style_1\">Pour 6 personnes.<\/p>\n<p class=\"paragraph_style_2\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1\/4 de litre de fond de veau ou 3 cuill\u00e8res de fond de veau d\u00e9shydrat\u00e9<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">25 cl d\u2019eau<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">15 cl de vin jaune<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">25 cl de cr\u00e8me liquide<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">30 morilles s\u00e9ch\u00e9es<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">60g de beurre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">60 escargots<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_1\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_1\">Faire tremper les morilles dans de l\u2019eau ti\u00e8de pendant une heure,les \u00e9goutter et les rincer \u00e0 nouveau.<\/p>\n<p class=\"paragraph_style_1\">Laisser en attente, sur du papier absorbant (la quantit\u00e9 de morilles ne change pas la recette,<\/p>\n<p class=\"paragraph_style_1\">faire suivant son budget)<\/p>\n<p class=\"paragraph_style_1\">Egoutter les escargots (en boite : une dizaine par personne)<\/p>\n<p class=\"paragraph_style_1\">Les laisser en attente sur du papier absorbant.<\/p>\n<p class=\"paragraph_style_2\">La sauce :<\/p>\n<p class=\"paragraph_style_1\">Dans une casserole, verser 1\u20444 de litre de fond de veau ou 3 cuill\u00e8res de fond de veau en poudre<\/p>\n<p class=\"paragraph_style_1\">d\u00e9shydrat\u00e9e + 25 cl d\u2019eau + 20 cl de vin jaune.<\/p>\n<p class=\"paragraph_style_1\">Laisser cuire doucement pendant 10 minutes.<\/p>\n<p class=\"paragraph_style_1\">Ajouter 25 cl de cr\u00e8me liquide, cuire \u00e0 nouveau 5 minutes (on peut pr\u00e9parer cette sauce \u00e0 l\u2019avance<\/p>\n<p class=\"paragraph_style_1\">et la r\u00e9chauffer au moment de s\u2019en servir).<\/p>\n<p class=\"paragraph_style_1\">Dans une po\u00eale, faire mousser 60g de beurre et ajouter les morilles + sel + poivre, les retourner<\/p>\n<p class=\"paragraph_style_1\">et faire cuire doucement pendant 15 minutes.<\/p>\n<p class=\"paragraph_style_1\">Verser dans la sauce.<\/p>\n<p class=\"paragraph_style_1\">Faire chauffer les escargots de la m\u00eame fa\u00e7on.<\/p>\n<p class=\"paragraph_style_1\">Dans la sauce tr\u00e8s chaude, ajouter le reste du vin jaune et arr\u00eater la cuisson.<\/p>\n<p class=\"paragraph_style_1\">Dans des cassolettes ou assiettes creuses, d\u00e9poser les escargots.<\/p>\n<p class=\"paragraph_style_1\">Verser dessus, la sauce aux morilles et parsemer de ciboulette.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 6 personnes. Ingr\u00e9dients : 1\/4 de litre de fond de veau ou 3 cuill\u00e8res de fond de veau d\u00e9shydrat\u00e9 25 cl d\u2019eau 15 cl de vin jaune 25 cl&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/cassolette-descargots-aux-morilles\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":844,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-462","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mise-en-bouche-et-aperitifs"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/462","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=462"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/462\/revisions"}],"predecessor-version":[{"id":1402,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/462\/revisions\/1402"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/844"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=462"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=462"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}