{"id":64,"date":"2010-10-14T20:39:59","date_gmt":"2010-10-14T18:39:59","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=64"},"modified":"2019-10-19T18:36:37","modified_gmt":"2019-10-19T16:36:37","slug":"fond-de-veau","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/fond-de-veau\/","title":{"rendered":"Fond de veau"},"content":{"rendered":"<div id=\"id1\" class=\"style_SkipStroke shape-with-text\">\n<div class=\"text-content Normal_External_665_37\">\n<div class=\"Normal\">\n<p class=\"paragraph_style\">Ingr\u00e9dients :<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"style_SkipStroke_1 shape-with-text flowDefining\">\n<div class=\"text-content style_External_899_616\">\n<div class=\"style\">\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1kg d\u2019os de veau (coup\u00e9s en petits morceaux) + 2 pieds de veau en morceaux<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 kg de morceaux de veau (collier \u2013 poitrine \u2013tendron )<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">20 cl d\u2019huile de p\u00e9pin de raisin (r\u00e9siste \u00e0 toutes les temp\u00e9ratures)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 l de vin rouge<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">200 g de carottes<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">300 g d\u2019oignons + 3 gousses d\u2019ail<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">100 g de concentr\u00e9 de tomate<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">500 g de tomates fra\u00eeches bien mures ou 500g de tomates concass\u00e9es en boite<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">le vert d\u2019un poireau +1 branche de c\u00e9leri<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">persil \u2013 1 branche de thym \u2013 2 feuilles de laurier \u2013 sel &#8211; poivre<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_2\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_4\">Faire r\u00f4tir en plusieurs fois tous les morceaux de veau + os + pieds, dans l\u2019huile de p\u00e9pins de raisins .Retirez les de la cocotte.<\/p>\n<p class=\"paragraph_style_4\">A leur place faire saisir la mirepoix de l\u00e9gume (carottes, c\u00e9leri, oignons) , mouiller avec le vin rouge .Ajouter l\u2019ail et le veau .<\/p>\n<p class=\"paragraph_style_4\">Dans une petite po\u00eale, verser une cuill\u00e8re \u00e0 potage d\u2019huile, puis le concentr\u00e9 de tomate, faire cuire jusqu\u2019\u00e0 dess\u00e9chement,ajouter dans la cocotte + les tomates concass\u00e9es, le sel, le poivre, le thym, le persil, le laurier et le poireau en morceaux.<\/p>\n<p class=\"paragraph_style_2\">Ajouter 4 litres d\u2019eau Faire cuire pendant 5 heures \u00e0 petits bouillons Passer le fond de veau et r\u00e9server au cong\u00e9lateur<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : 1kg d\u2019os de veau (coup\u00e9s en petits morceaux) + 2 pieds de veau en morceaux 1 kg de morceaux de veau (collier \u2013 poitrine \u2013tendron ) 20 cl&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/fond-de-veau\/\">[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":[23],"tags":[],"class_list":["post-64","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-de-base"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/64","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=64"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/64\/revisions"}],"predecessor-version":[{"id":1745,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/64\/revisions\/1745"}],"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=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}