{"id":3178,"date":"2013-04-11T10:00:18","date_gmt":"2013-04-11T09:00:18","guid":{"rendered":"http:\/\/www.christianecuisine.com\/?p=3178"},"modified":"2013-04-07T18:39:54","modified_gmt":"2013-04-07T17:39:54","slug":"foies-de-lapin-au-porto","status":"publish","type":"post","link":"https:\/\/www.christianecuisine.com\/?p=3178","title":{"rendered":"FOIES DE LAPIN AU PORTO"},"content":{"rendered":"<p><a href=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2013\/04\/lapin.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3179\" title=\"lapin\" src=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2013\/04\/lapin.png\" alt=\"\" width=\"560\" height=\"1020\" srcset=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2013\/04\/lapin.png 560w, https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2013\/04\/lapin-164x300.png 164w\" sizes=\"(max-width: 560px) 100vw, 560px\" \/><\/a><\/p>\n<blockquote><p>1 foie de lapin par personne<\/p>\n<p>Porto<\/p>\n<p>Thym frais<\/p>\n<p>Sel et poivre du moulin<\/p>\n<p>Huile d&rsquo;olive<\/p>\n<p>Beurre<\/p>\n<p>Persil plat<\/p><\/blockquote>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Bien pr\u00e9parer les foies de lapin, \u00f4ter le sang et les petites veines.<\/p>\n<p>Les placer dans un r\u00e9cipient.<\/p>\n<p>Les recouvrir avec le porto.<\/p>\n<p>Ajouter un peu de thym frais.<\/p>\n<p>Laisser mariner 30 minutes.<\/p>\n<p>Egoutter les foies de lapin.<\/p>\n<p>Verser dans une po\u00eale un filet d&rsquo;huile d&rsquo;olive, ajouter quelques petits morceaux de beurre.<\/p>\n<p>Faire chauffer le tout.<\/p>\n<p>D\u00e9poser les foies de lapin, les cuire tr\u00e8s rapidement de chaque c\u00f4t\u00e9.<\/p>\n<p>Les arroser avec la sauce le temps de la cuisson.<\/p>\n<p>Saler et poivrer.<\/p>\n<p>Parsemer de persil plat cisel\u00e9.<\/p>\n<p>Servir bien chaud avec quelques frites ou autres l\u00e9gumes de votre choix&#8230;&#8230;.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 foie de lapin par personne Porto Thym frais Sel et poivre du moulin Huile d&rsquo;olive Beurre Persil plat &nbsp; &nbsp; Bien pr\u00e9parer les foies de lapin, \u00f4ter le sang et les petites veines. Les placer dans un r\u00e9cipient. Les recouvrir avec le porto. Ajouter un peu de thym frais. Laisser mariner 30 minutes. Egoutter les foies de lapin. Verser dans une po\u00eale un filet d&rsquo;huile d&rsquo;olive, ajouter quelques petits morceaux de beurre. Faire chauffer le tout. D\u00e9poser les foies de lapin, les cuire tr\u00e8s rapidement de chaque c\u00f4t\u00e9. Les arroser avec la sauce le temps de la cuisson. Saler et poivrer. Parsemer de persil plat cisel\u00e9. Servir bien chaud avec quelques frites ou autres l\u00e9gumes de votre choix&#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":[99,363,187,136,26],"tags":[205,5,14,4,15,47,34,19,501,502,175,782,160,21,35,38,196,503,36,6,37,328,22,279,193],"class_list":["post-3178","post","type-post","status-publish","format-standard","hentry","category-abats","category-cuisson-a-la-poele","category-lapin","category-marinade","category-plat-de-resistance","tag-beurre","tag-blog-cuisine","tag-christiane","tag-christiane-cuisine","tag-cuisine","tag-cuisson-simple","tag-entree","tag-facile","tag-foies","tag-foies-de-lapin","tag-huile-dolive","tag-marinade","tag-persil-plat","tag-peu-chere","tag-plat","tag-plateau-tele","tag-poivre-du-moulin","tag-porto","tag-recette-bistrot","tag-recettes","tag-repas-entre-amis","tag-sel","tag-simple","tag-thym","tag-thym-frais"],"_links":{"self":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/3178"}],"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=3178"}],"version-history":[{"count":10,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/3178\/revisions"}],"predecessor-version":[{"id":3189,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/3178\/revisions\/3189"}],"wp:attachment":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3178"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3178"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}