{"id":607,"date":"2010-09-25T14:18:48","date_gmt":"2010-09-25T12:18:48","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=607"},"modified":"2019-10-19T15:30:15","modified_gmt":"2019-10-19T13:30:15","slug":"terrine-de-pintade-au-foie-gras-et-champignons","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/terrine-de-pintade-au-foie-gras-et-champignons\/","title":{"rendered":"Terrine de pintade au foie gras et champignons"},"content":{"rendered":"<p class=\"paragraph_style_1\">Pour 8 personnes<\/p>\n<p class=\"paragraph_style_1\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 pintade d\u00e9soss\u00e9e<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">500g de poitrine de porc fra\u00eeche<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">200g de foie gras cuit + 100g de foies de volaille<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">200g de champignons m\u00e9lange forestier, frais ou surgel\u00e9 ou c\u00e8pes ou girolles.<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 \u00e9chalote + 2 gousses d\u2019ail<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">4 oeufs<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">10cl de porto<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">10 baies de geni\u00e8vre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">sel-poivre-beurre<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_4\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_6\">3 jours avant le repas :<\/p>\n<p class=\"paragraph_style_5\">pr\u00e9lever les filets de la pintade, les couper en b\u00e2tonnets de la largeur d\u2019un doigt et les faire mariner dans le porto + du sel + du poivre + les baies de geni\u00e8vre \u00e9cras\u00e9es.<\/p>\n<p class=\"paragraph_style_6\">Le lendemain :<\/p>\n<p class=\"paragraph_style_5\">Faire suer dans du beurre les champignons + l\u2019\u00e9chalote + l\u2019ail + sel. Laisser cuire jusqu\u2019\u00e0 \u00e9vaporation de toute l\u2019eau et mixer.<\/p>\n<p class=\"paragraph_style_5\">Hacher la poitrine de porc + la chair de pintade (sauf les filets) + les foies de volaille. Ajouter les oeufs + le sel + le poivre + la marinade (sans les \u00e9pices). M\u00e9langer bien le tout.<\/p>\n<p class=\"paragraph_style_5\">Dans une terrine, disposer une couche de farce, puis une couche de foie gras en fines tranches puis une couche de farce puis les filets de pintade puis une couche de farce puis une couche de champignons et continuer en terminant par une couche de farce.<\/p>\n<p class=\"paragraph_style_5\">Couvrir la terrine et faire cuire au bain marie dans un four pr\u00e9chauff\u00e9 \u00e0 180\u00b0 (th 6) pendant 30 mn puis diminuer la chaleur \u00e0 150\u00b0 (th 5) et continuer la cuisson pendant 1 heure.<\/p>\n<p class=\"paragraph_style_6\">Facultatif :<\/p>\n<p class=\"paragraph_style_5\">Pr\u00e9parer une gel\u00e9e et versersur la terrine. Garder au froid pendant 2 jours avant de servir.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 8 personnes Ingr\u00e9dients : 1 pintade d\u00e9soss\u00e9e 500g de poitrine de porc fra\u00eeche 200g de foie gras cuit + 100g de foies de volaille 200g de champignons m\u00e9lange forestier,&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/terrine-de-pintade-au-foie-gras-et-champignons\/\">[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":[13],"tags":[],"class_list":["post-607","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-terrines-de-viande"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/607","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=607"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/607\/revisions"}],"predecessor-version":[{"id":1483,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/607\/revisions\/1483"}],"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=607"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=607"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=607"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}