{"id":1711,"date":"2011-01-10T12:37:56","date_gmt":"2011-01-10T11:37:56","guid":{"rendered":"http:\/\/www.christianecuisine.com\/?p=1711"},"modified":"2011-01-10T12:37:56","modified_gmt":"2011-01-10T11:37:56","slug":"terrine-de-foie-gras-des-landes","status":"publish","type":"post","link":"https:\/\/www.christianecuisine.com\/?p=1711","title":{"rendered":"TERRINE DE FOIE GRAS DES LANDES"},"content":{"rendered":"<p><a href=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2011\/01\/foie1.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1712\" title=\"foie1\" src=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2011\/01\/foie1.png\" alt=\"\" width=\"560\" height=\"1020\" srcset=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2011\/01\/foie1.png 560w, https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2011\/01\/foie1-164x300.png 164w\" sizes=\"(max-width: 560px) 100vw, 560px\" \/><\/a><\/p>\n<blockquote><p>1 foie gras de canard des Landes<\/p>\n<p>2 cuill\u00e8res \u00e0 caf\u00e9 de sel fin<\/p>\n<p>1 cuill\u00e8re \u00e0 caf\u00e9 de poivre<\/p>\n<p>1 pinc\u00e9e de quatre \u00e9pices<\/p>\n<p>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de sucre en poudre<\/p>\n<p>Armagnac<\/p><\/blockquote>\n<p>Four 150\u00b0.<\/p>\n<p>Cuire au bain marie 35 \u00e0 40 minutes<\/p>\n<p>Laisser refroidir dans le four.<\/p>\n<p>Voir la recette du 25 novembre 2010&#8230;&#8230;..<\/p>\n<p>Lors de la pr\u00e9paration du foie, garder les petits morceaux qui se d\u00e9tachent et remplir des petites terrines qui seront les bienvenues pour un ap\u00e9ritif&#8230;&#8230;<\/p>\n<p>Cuire en m\u00eame temps que la grande terrine. Cuisson plus courte 20 minutes.<\/p>\n<p>Un grand merci \u00e0 JOSETTE et MICHEL, \u00a0mes amis Landais pour ces jolis foies gras&#8230;&#8230;. Et pour de superbes magrets qui feront tr\u00e8s bient\u00f4t l&rsquo;objet d&rsquo;une nouvelle recette du Sud-Ouest&#8230;&#8230;<\/p>\n<p>Je suis d\u00e9sol\u00e9e, une petite veine a \u00e9chapp\u00e9 \u00e0 ma surveillance, ce n&rsquo;est pas tr\u00e8s joli, mais cela n&rsquo;alt\u00e8re en rien le go\u00fbt de ce merveilleux foie gras de canard&#8230;&#8230;.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 foie gras de canard des Landes 2 cuill\u00e8res \u00e0 caf\u00e9 de sel fin 1 cuill\u00e8re \u00e0 caf\u00e9 de poivre 1 pinc\u00e9e de quatre \u00e9pices 1\/2 cuill\u00e8re \u00e0 caf\u00e9 de sucre en poudre Armagnac Four 150\u00b0. Cuire au bain marie 35 \u00e0 40 minutes Laisser refroidir dans le four. Voir la recette du 25 novembre 2010&#8230;&#8230;.. Lors de la pr\u00e9paration du foie, garder les petits morceaux qui se d\u00e9tachent et remplir des petites terrines qui seront les bienvenues pour un ap\u00e9ritif&#8230;&#8230; Cuire en m\u00eame temps que la grande terrine. Cuisson plus courte 20 minutes. Un grand merci \u00e0 JOSETTE et MICHEL, \u00a0mes amis Landais pour ces jolis foies gras&#8230;&#8230;. Et pour de superbes magrets qui feront tr\u00e8s bient\u00f4t l&rsquo;objet d&rsquo;une nouvelle recette du Sud-Ouest&#8230;&#8230; Je suis d\u00e9sol\u00e9e, une petite veine a \u00e9chapp\u00e9 \u00e0 ma surveillance, ce n&rsquo;est pas tr\u00e8s joli, mais cela n&rsquo;alt\u00e8re en rien le go\u00fbt de ce merveilleux foie gras de canard&#8230;&#8230;.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[99,44,12,125],"tags":[765,768,5,9,14,4,766,15,132,47,39,34,19,35,38,36,6,37,22],"class_list":["post-1711","post","type-post","status-publish","format-standard","hentry","category-abats","category-aperitif","category-entrees","category-foie-gras","tag-accompagnement","tag-aperitif","tag-blog-cuisine","tag-canard","tag-christiane","tag-christiane-cuisine","tag-condiments","tag-cuisine","tag-cuisson-bain-marie","tag-cuisson-simple","tag-elegant","tag-entree","tag-facile","tag-plat","tag-plateau-tele","tag-recette-bistrot","tag-recettes","tag-repas-entre-amis","tag-simple"],"_links":{"self":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/1711"}],"collection":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1711"}],"version-history":[{"count":5,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/1711\/revisions"}],"predecessor-version":[{"id":1717,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/1711\/revisions\/1717"}],"wp:attachment":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1711"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1711"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1711"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}