{"id":573,"date":"2008-01-02T23:51:56","date_gmt":"2008-01-02T23:51:56","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=573"},"modified":"2012-01-22T12:20:28","modified_gmt":"2012-01-22T11:20:28","slug":"pate-lorrain","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/pate-lorrain\/","title":{"rendered":"P\u00e2t\u00e9 lorrain"},"content":{"rendered":"<ul>\n<li>300 g d\u2019\u00e9chine de porc d\u00e9soss\u00e9e,<\/li>\n<li>300 g d\u2019\u00e9paule de veau d\u00e9soss\u00e9e,<\/li>\n<li>300 g de lapin d\u00e9soss\u00e9<\/li>\n<li>un oignon<\/li>\n<li>trois \u00e9chalotes<\/li>\n<li>deux gousses d\u2019ail<\/li>\n<li>une botte de persil plat<\/li>\n<li>une demi-feuille de laurier<\/li>\n<li>une branche de thym<\/li>\n<li>un jaune d\u2019\u0153uf<\/li>\n<li>20 cl de vin blanc sec<\/li>\n<li>sel &amp; poivre du moulin<\/li>\n<li>p\u00e2te bris\u00e9e (550 g de farine, 250 g de beurre, sel et eau)<\/li>\n<\/ul>\n<p>La veille, couper la viande en petites languettes de 1 cm x 3 cm. Hacher \u00e9chalotes ail et persil. M\u00e9langer l\u2019ensemble avec le vin blanc, le laurier et la branche de thym effeuill\u00e9e. Poivrer, laisser mariner douze heures au minimum dans un endroit frais.<\/p>\n<p>Le jour m\u00eame, pr\u00e9chauffer le four \u00e0 220\u00b0c.<\/p>\n<p>S\u00e9parer la p\u00e2te en deux parts in\u00e9gales, deux tiers et un tiers. Etaler la part la plus importante pour obtenir un rectangle d\u2019environ 5 mm d\u2019\u00e9paisseur, installer au centre de ce rectangle les viandes marin\u00e9es apr\u00e8s les avoir \u00e9gout\u00e9es.<\/p>\n<p>Rabattre la p\u00e2te sur les quatre c\u00f4t\u00e9s pour obtenir une sorte de sarcophage.<\/p>\n<p>Recouvrir avec le tiers de p\u00e2te restant, \u00e9tal\u00e9e. Souder l\u2019ensemble avec le jaune d\u2019\u0153uf.<\/p>\n<p>Pratiquer un trou au centre du p\u00e2t\u00e9, rouler un morceau de Bristol ou de papier sulfuris\u00e9 pour former une chemin\u00e9e qui permettra \u00e0 la vapeur de s\u2019\u00e9vacuer.<\/p>\n<p>Badigeonner le p\u00e2t\u00e9 au pinceau avec le jaune d\u2019\u0153uf.<\/p>\n<p>Enfourner pour dix minutes, puis baisser la temp\u00e9rature \u00e0 180\u00b0c et laisser cuire trente minutes.<\/p>\n<p>Servir chaud, ti\u00e8de ou froid.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>300 g d\u2019\u00e9chine de porc d\u00e9soss\u00e9e, 300 g d\u2019\u00e9paule de veau d\u00e9soss\u00e9e, 300 g de lapin d\u00e9soss\u00e9 un oignon trois \u00e9chalotes deux gousses d\u2019ail une botte de persil&#8230; <a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/pate-lorrain\/\">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":[8],"tags":[141,471,49,32,54,463,282],"class_list":["post-573","post","type-post","status-publish","format-standard","hentry","category-viandes","tag-echalote","tag-lapin","tag-oignon","tag-pate","tag-porc","tag-veau","tag-vin"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/573","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=573"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/573\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=573"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}