{"id":563,"date":"2007-06-25T14:05:42","date_gmt":"2007-06-25T14:05:42","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=563"},"modified":"2012-01-23T15:52:30","modified_gmt":"2012-01-23T14:52:30","slug":"pain-perdu-des-montagnes","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/pain-perdu-des-montagnes\/","title":{"rendered":"Pain perdu des montagnes"},"content":{"rendered":"<ul>\n<li>100 g de pain<\/li>\n<li>3 \u0153ufs<\/li>\n<li>80 g de jambon blanc<\/li>\n<li>100 g de reblochon<\/li>\n<li>50 cl de lait<\/li>\n<li>30 g de beurre<\/li>\n<li>quelques brins de ciboulette<\/li>\n<li>marjolaine<\/li>\n<li>poivre et sel<\/li>\n<\/ul>\n<p>Chauffez le lait sans \u00e9bullition, laissez-le ti\u00e9dir. Coupez finement la marjolaine et la ciboulette.<\/p>\n<p>Fouettez les \u0153ufs dans un saladier et ajoutez petit \u00e0 petit le lait ti\u00e8de, puis les herbes, le sel et le poivre.<\/p>\n<p>Grattez la peau du reblochon et coupez-le en lamelles, de m\u00eame pour le jambon. D\u00e9taillez le pain en rondelles et beurrez-les l\u00e9g\u00e8rement.<\/p>\n<p>Tapissez le fond d\u2019un plat \u00e0 gratin avec ces tranches, puis faites une couche de jambon et terminez avec le reblochon.<\/p>\n<p>Recouvrez le tout avec la pr\u00e9paration lait\/\u0153ufs et enfournez \u00e0 four chaud, 210\u00b0C, pendant vingt \u00e0 vingt cinq minutes. Servez aussit\u00f4t avec une salade verte et un petit verre d&rsquo;Apremont&#8230;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>100 g de pain 3 \u0153ufs 80 g de jambon blanc 100 g de reblochon 50 cl de lait 30 g de beurre quelques brins de ciboulette marjolaine&#8230; <a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/pain-perdu-des-montagnes\/\">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":[9],"tags":[65,61,86,56,498],"class_list":["post-563","post","type-post","status-publish","format-standard","hentry","category-complets","tag-jambon","tag-lait","tag-oeuf","tag-pain","tag-reblochon"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/563","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=563"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/563\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=563"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=563"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=563"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}