{"id":70,"date":"2013-01-27T20:43:17","date_gmt":"2013-01-27T19:43:17","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=70"},"modified":"2019-10-19T18:37:35","modified_gmt":"2019-10-19T16:37:35","slug":"fond-dagneau","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/fond-dagneau\/","title":{"rendered":"Fond d\u2019agneau"},"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_562\">\n<div class=\"style\">\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">les os des c\u00f4tes des filets d\u2019agneau<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">2 carottes<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">100g de c\u00e9leri (rave, boule)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">1 oignon<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">2 gousses d\u2019ail<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">2 branches de thym<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">50cl de vin blanc sec<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">50cl d\u2019eau + 2 bouillons cube de poule<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">sel-poivre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">2 cuill\u00e9res d\u2019huile<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_3\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_3\">Dans une sauteuse, faire revenir les os d\u2019agneau dans l\u2019huile. Lorsqu\u2019ils sont bien color\u00e9s,<\/p>\n<p class=\"paragraph_style_3\">ajouter tous les l\u00e9gumes coup\u00e9s en brunoise (tr\u00e8s petits morceaux) et laisser fondre<\/p>\n<p class=\"paragraph_style_3\">et colorer l\u00e9g\u00e8rement pendant 15mn, en remuant souvent.<\/p>\n<p class=\"paragraph_style_3\">Ajouter le vin, l\u2019eau, le bouillon, le sel, le poivre, le thym et laisser cuire \u00e0 petits bouillons<\/p>\n<p class=\"paragraph_style_3\">pendant 1 heure.<\/p>\n<p class=\"paragraph_style_3\">Passer au travers d\u2019une passoire, en appuyant bien sur les l\u00e9gumes pour obtenir un bon fond.<\/p>\n<p class=\"paragraph_style_3\">Tous les fonds peuvent se conserver au cong\u00e9lateur.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : les os des c\u00f4tes des filets d\u2019agneau 2 carottes 100g de c\u00e9leri (rave, boule) 1 oignon 2 gousses d\u2019ail 2 branches de thym 50cl de vin blanc sec&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/fond-dagneau\/\">[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-70","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\/70","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=70"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/70\/revisions"}],"predecessor-version":[{"id":1748,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/70\/revisions\/1748"}],"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=70"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=70"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=70"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}