{"id":39,"date":"2006-04-02T22:24:53","date_gmt":"2006-04-02T22:24:53","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=39"},"modified":"2012-10-06T18:24:26","modified_gmt":"2012-10-06T16:24:26","slug":"veau-marengo","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/veau-marengo\/","title":{"rendered":"Veau marengo"},"content":{"rendered":"<p>Celui de mes tous premiers cours de cuisine..<\/p>\n<p><a href=\"http:\/\/lacuisinedejosy.com\/wp-content\/uploads\/2006\/04\/IMG_2052.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignleft size-medium wp-image-3562\" title=\"IMG_2052\" src=\"http:\/\/lacuisinedejosy.com\/wp-content\/uploads\/2006\/04\/IMG_2052-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.lacuisinedejosy.com\/wp-content\/uploads\/2006\/04\/IMG_2052-300x225.jpg 300w, https:\/\/www.lacuisinedejosy.com\/wp-content\/uploads\/2006\/04\/IMG_2052-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>La viande doit \u00eatre coup\u00e9e en morceaux r\u00e9guliers, les faire revenir dans un peu d\u2019huile d\u2019olive, faire bien prendre couleur.<\/p>\n<p>Faire revenir \u00e0 part les oignons et les \u00e9chalotes \u00e9minc\u00e9s. Lorsqu\u2019ils sont transparents, les ajouter \u00e0 la viande. Saupoudrer de farine, bien remuer puis ajouter l\u2019eau et le vin blanc l\u00e9g\u00e8rement ti\u00e9di.<\/p>\n<p>Ajouter le persil finement cisel\u00e9, le concentr\u00e9 de tomate, le sel, le poivre, le thym, le laurier, l\u2019ail.<\/p>\n<p>La sauce doit arriver presque au niveau de la viande. Laisser mijoter au moins deux ou trois heures, m\u00eame un peu plus pour que la viande soit fondante.<\/p>\n<p>Servir avec un riz basmati.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Celui de mes tous premiers cours de cuisine&#8230;<\/p>\n","protected":false},"author":1,"featured_media":3563,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[144,141,49,108,158,35,463,282],"class_list":["post-39","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-viandes","tag-ail","tag-echalote","tag-oignon","tag-persil","tag-thym","tag-tomate","tag-veau","tag-vin"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/39","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=39"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/39\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media\/3563"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=39"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=39"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=39"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}