{"id":289,"date":"2006-04-22T02:31:13","date_gmt":"2006-04-22T02:31:13","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=289"},"modified":"2017-02-20T09:55:50","modified_gmt":"2017-02-20T08:55:50","slug":"terrine-de-jambonneau","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/terrine-de-jambonneau\/","title":{"rendered":"Terrine de jambonneau"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p>Faire dessaler le jambonneau pendant quatre \u00e0 cinq heures dans de l\u2019eau fra\u00eeche, l\u00e9g\u00e8rement vinaigr\u00e9e.<\/p>\n<p>Cuire environ 15 minutes les jambonneaux dans une premi\u00e8re eau,<\/p>\n<p>Puis les cuire pendant une heure avec les pieds de veau dans un court-bouillon avec les queues de persil (r\u00e9server les feuilles) et les autres ingr\u00e9dients.<\/p>\n<p>Egoutter les jambonneaux <strong>(en gardant le bouillon)<\/strong>, jeter les pieds de veau et les queues de persil.<\/p>\n<p>Couper les jambonneaux en gros d\u00e9s.<\/p>\n<p>Hacher menu le persil frais r\u00e9serv\u00e9.<\/p>\n<p>Monter une terrine en disposant une belle couche de persil, puis une couche de viande, et ainsi de suite jusqu\u2019\u00e0 ce que la terrine soit pleine, terminer par le persil.<\/p>\n<p>Passer le bouillon de cuisson, le verser sur la terrine, laisser prendre une journ\u00e9e au r\u00e9frig\u00e9rateur.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Faire dessaler le jambonneau pendant quatre \u00e0 cinq heures dans de l\u2019eau fra\u00eeche, l\u00e9g\u00e8rement vinaigr\u00e9e. Cuire environ 15 minutes les jambonneaux dans une premi\u00e8re eau, Puis les&#8230; <a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/terrine-de-jambonneau\/\">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":[401,108,324,282],"class_list":["post-289","post","type-post","status-publish","format-standard","hentry","category-entree","tag-jambonneau","tag-persil","tag-terrine","tag-vin"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/289","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=289"}],"version-history":[{"count":3,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/289\/revisions"}],"predecessor-version":[{"id":5809,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/289\/revisions\/5809"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=289"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=289"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=289"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}