{"id":54,"date":"2010-10-01T20:35:58","date_gmt":"2010-10-01T18:35:58","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=54"},"modified":"2018-09-01T18:39:45","modified_gmt":"2018-09-01T16:39:45","slug":"sauce-pour-accompagner-une-volaille-rotie","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/sauce-pour-accompagner-une-volaille-rotie\/","title":{"rendered":"Sauce pour accompagner une volaille rotie"},"content":{"rendered":"
\n
\n
\n

Poularde, poulet, pintade, dinde, etc…<\/p>\n<\/div>\n<\/div>\n<\/div>\n

\n
\n
\n

Ingr\u00e9dients :<\/p>\n

    \n
  1. \n

    \"Puce\"<\/span>1 carcasse de volaille ou abats (cou, pattes, ailes)<\/p>\n<\/li>\n

  2. \n

    \"Puce\"<\/span>60 cl de bouillon de poule<\/p>\n<\/li>\n

  3. \n

    \"Puce\"<\/span>2cl de porto<\/p>\n<\/li>\n

  4. \n

    \"Puce\"<\/span>2cl de mad\u00e8re<\/p>\n<\/li>\n

  5. \n

    \"Puce\"<\/span>1cl de cognac<\/p>\n<\/li>\n

  6. \n

    \"Puce\"<\/span>20cl de cr\u00e8me fluide (fleurette)<\/p>\n<\/li>\n

  7. \n

    \"Puce\"<\/span>60g de beurre<\/p>\n<\/li>\n

  8. \n

    \"Puce\"<\/span>100g de foie gras cuit<\/p>\n<\/li>\n

  9. \n

    \"Puce\"<\/span>Truffe (facultatif)<\/p>\n<\/li>\n

  10. \n

    \"Puce\"<\/span>Huile et beurre<\/p>\n<\/li>\n<\/ol>\n

    Pr\u00e9paration :<\/p>\n

    Faire revenir la carcasse et abats dans un m\u00e9lange huile beurre puis mouiller avec le bouillon de poule et laisser cuire au four \u00e0 120\u00b0 pendant 1h30.<\/p>\n

    Faire r\u00e9duire les alcools au 3\/4 (attention cela va tr\u00e8s vite).<\/p>\n

    Au moment de faire la sauce, ajouter les alcools au jus de volaille pass\u00e9 \u00e0 travers une \u00e9tamine, ajouter la cr\u00e8me, faire r\u00e9duire l\u00e9g\u00e8rement puis ajouter le foie gras et 60g de beurre.<\/p>\n

    Passer cette sauce \u00e0 travers un chinois. Mixer avec un robot plongeant ou un mixer \u00e0 soupe pour donner une consistance cr\u00e9meuse.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Poularde, poulet, pintade, dinde, etc… Ingr\u00e9dients : 1 carcasse de volaille ou abats (cou, pattes, ailes) 60 cl de bouillon de poule 2cl de porto 2cl de mad\u00e8re 1cl de… [Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-54","post","type-post","status-publish","format-standard","hentry","category-recettes-de-base","no-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/54","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=54"}],"version-history":[{"count":1,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/54\/revisions"}],"predecessor-version":[{"id":55,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/54\/revisions\/55"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=54"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=54"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=54"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}