{"id":116,"date":"2006-04-07T19:44:26","date_gmt":"2006-04-07T19:44:26","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=116"},"modified":"2012-01-23T23:35:10","modified_gmt":"2012-01-23T22:35:10","slug":"parfait-de-foies-de-volailles-au-genievre","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/parfait-de-foies-de-volailles-au-genievre\/","title":{"rendered":"Parfait de foies de volailles au geni\u00e8vre"},"content":{"rendered":"<ul>\n<li>300 g de foies de volailles<\/li>\n<li>4 \u00e9chalotes hach\u00e9es<\/li>\n<li>sel, poivre et muscade<\/li>\n<li>quelques baies de geni\u00e8vre \u00e9cras\u00e9es<\/li>\n<li>10 cl de porto<\/li>\n<li>4 cuiller\u00e9es \u00e0 soupe de persil hach\u00e9<\/li>\n<li>150 g de beurre<\/li>\n<li>15 cl de cr\u00e8me fra\u00eeche liquide<\/li>\n<\/ul>\n<p>Faire revenir dans 30 g de beurre les \u00e9chalotes hach\u00e9es, puis ajouter les foies de volailles d\u00e9nerv\u00e9s. Verser dessus le porto, assaisonner avec sel, poivre, muscade et baies de geni\u00e8vre \u00e9cras\u00e9es. Cuire \u00e0 couvert tout doucement quinze minutes environ.<\/p>\n<p>Vider tout le contenu dans un mixeur, ajouter les 120 g de beurre restant, la cr\u00e8me, le sel, le poivre, la muscade et le persil hach\u00e9 tr\u00e8s fin.<\/p>\n<p>Mixer l\u2019ensemble jusqu\u2019\u00e0 obtenir une mousse de foies en pommade lisse. Mouler \u00e0 chaud dans des ramequins (ou une terrine) et laisser refroidir. D\u00e9corer de baies de geni\u00e8vre, conserver au frais vingt quatre heures avant de consommer.<\/p>\n<p>Servir avec des toasts grill\u00e9s.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>300 g de foies de volailles 4 \u00e9chalotes hach\u00e9es sel, poivre et muscade quelques baies de geni\u00e8vre \u00e9cras\u00e9es 10 cl de porto 4 cuiller\u00e9es \u00e0 soupe de persil&#8230; <a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/parfait-de-foies-de-volailles-au-genievre\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[50,83,141,418,221,370,507],"class_list":["post-116","post","type-post","status-publish","format-standard","hentry","category-entree","tag-beurre","tag-creme-fraiche","tag-echalote","tag-foie-de-volaille","tag-muscade","tag-parfait","tag-porto"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/comments?post=116"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/116\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}