{"id":786,"date":"2011-11-08T09:36:11","date_gmt":"2011-11-08T08:36:11","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=786"},"modified":"2019-10-19T16:35:06","modified_gmt":"2019-10-19T14:35:06","slug":"filet-de-lapereau-ou-volaille-aux-pruneaux","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/filet-de-lapereau-ou-volaille-aux-pruneaux\/","title":{"rendered":"Filet de lapereau (ou volaille) aux pruneaux"},"content":{"rendered":"<p class=\"paragraph_style_1\">Pour 8 personnes<\/p>\n<p class=\"paragraph_style_2\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">6 r\u00e2bles de lapin (ou 6 filets de volaille)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">2 branches de romarin ou thym<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">sel-poivre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">3 cuiller\u00e9es \u00e0 potage d\u2019huile<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_4\">\u00a0\u00a0\u00a0\u00a0<span class=\"style_1\">Sauce:<br \/>\n<\/span><\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">25cl de fond de veau maison ou 25 cl d\u2019eau + 3 cuiller\u00e9es \u00e0 potage de fond de veau d\u00e9shydrat\u00e9<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 cuiller\u00e9e \u00e0 potage de moutarde de Dijon ou de Meaux(\u00e0 l\u2019ancienne)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">15cl de cr\u00e8me fraiche liquide<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">18 pruneaux d\u00e9noyaut\u00e9s<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">40g de beurre + 2 cuiller\u00e9es \u00e0 potage d\u2019huile<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">poivre<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_1\"><span class=\"style_2\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_5\"><span class=\"style_1\">La veille<\/span>:<\/p>\n<p class=\"paragraph_style_5\">D\u00e9sosser le lapin et le d\u00e9couper en petits morceaux de 1,5cm de cot\u00e9 environ,<\/p>\n<p class=\"paragraph_style_5\">faire mariner avec l\u2019huile + le sel + le poivre + les branches de romarin ou thym.<\/p>\n<p class=\"paragraph_style_6\">Le lendemain:<\/p>\n<p class=\"paragraph_style_5\">ranger les petits cubes de lapin bien \u00e0 plat dans un sachet cuisson vapeur(Albal)<\/p>\n<p class=\"paragraph_style_5\">ou dans un sachet avec fermeture \u00e0 pression(Zip),<\/p>\n<p class=\"paragraph_style_5\">faire le maximum de vide avant de fermer.<\/p>\n<p class=\"paragraph_style_5\">Poser le sachet dans un cuit-vapeur ou four vapeur ou dans une passoire<\/p>\n<p class=\"paragraph_style_5\">au-dessus d\u2019une casserole d\u2019eau, port\u00e9e \u00e0 \u00e9bullition.<\/p>\n<p class=\"paragraph_style_5\">Faire cuire pendant 15mn. R\u00e9server au froid.<\/p>\n<p class=\"paragraph_style_5\">La sauce peut se pr\u00e9parer \u00e0 l\u2019avance.<\/p>\n<p class=\"paragraph_style_5\">Si vous utilisez un fond de veau d\u00e9shydrat\u00e9, le pr\u00e9parer avant de faire<\/p>\n<p class=\"paragraph_style_5\">la sauce en le d\u00e9layant dans l\u2019eau et en le portant \u00e0 \u00e9bullition pendant 2mn.<\/p>\n<p class=\"paragraph_style_6\">Sauce:<\/p>\n<p class=\"paragraph_style_5\">M\u00e9langer le fond de veau + la moutarde + la cr\u00e8me + le poivre,<\/p>\n<p class=\"paragraph_style_5\">porter \u00e0 \u00e9bullition sans cesser de remuer avec un fouet. R\u00e9server.<\/p>\n<p class=\"paragraph_style_5\">20mn avant de servir:<\/p>\n<p class=\"paragraph_style_5\">faire revenir les morceaux de lapin dans un m\u00e9lange beurre-huile.<\/p>\n<p class=\"paragraph_style_5\">Lorsqu\u2019ils sont bien dor\u00e9s, ajouter les pruneaux coup\u00e9s en deux.<\/p>\n<p class=\"paragraph_style_5\">Laisser encore quelques minutes sur le feu.<\/p>\n<p class=\"paragraph_style_5\">Servir dans une jolie terrine ou dans des cocotes ou cassolettes individuelles chaudes.<\/p>\n<p class=\"paragraph_style_5\">R\u00e9partir la sauce sur le lapereau et servir tr\u00e8s chaud, accompagn\u00e9 d\u2019une pur\u00e9e de<\/p>\n<p class=\"paragraph_style_5\">pommes de terre ou de \u00e9leri, de pates fraiches, d\u2019endives brais\u00e9es etc&#8230;..<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 8 personnes Ingr\u00e9dients : 6 r\u00e2bles de lapin (ou 6 filets de volaille) 2 branches de romarin ou thym sel-poivre 3 cuiller\u00e9es \u00e0 potage d\u2019huile \u00a0\u00a0\u00a0\u00a0Sauce: 25cl de fond&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/filet-de-lapereau-ou-volaille-aux-pruneaux\/\">[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":[18],"tags":[],"class_list":["post-786","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-viandes"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/786","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=786"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/786\/revisions"}],"predecessor-version":[{"id":1566,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/786\/revisions\/1566"}],"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=786"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=786"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=786"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}