{"id":579,"date":"2008-01-03T02:52:33","date_gmt":"2008-01-03T02:52:33","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=579"},"modified":"2013-01-03T11:46:28","modified_gmt":"2013-01-03T10:46:28","slug":"boudin-blanc","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/boudin-blanc\/","title":{"rendered":"Boudin blanc"},"content":{"rendered":"<ul>\n<li>500 g de filet mignon de porc<\/li>\n<li>750 g de panne fra\u00eeche<\/li>\n<li>500 g de filets de volaille<\/li>\n<li>Boyaux de mouton<\/li>\n<li>3 c\u00e0s de cr\u00e8me de riz<\/li>\n<li>1 litre de lait<\/li>\n<li>10 blancs d\u2019\u0153ufs<\/li>\n<li>5 g de quatre-\u00e9pices<\/li>\n<li>35 g de sel fin<\/li>\n<li>5 g de poivre blanc en poudre<\/li>\n<\/ul>\n<p>On peut ajouter, dans la pr\u00e9paration des boudins blancs, des morilles, des girolles&#8230;<\/p>\n<p>&nbsp;<\/p>\n<p>Hachez tr\u00e8s fin le filet mignon, les filets de volaille et la panne fra\u00eeche.<\/p>\n<p>Pilez longuement le tout au mortier.<\/p>\n<p>Ajoutez progressivement les quatre-\u00e9pices, le sel, le poivre, puis les blancs d\u2019\u0153ufs. Pilez encore un bon moment au mortier.<\/p>\n<p>Dans une casserole faites bouillir le lait et liez-le avec la cr\u00e8me de riz.<\/p>\n<p>Ajoutez cette bouillie \u00e0 la premi\u00e8re pr\u00e9paration. M\u00e9langez et travaillez longuement \u00e0 la spatule de bois pour lier parfaitement le tout.<\/p>\n<p>Entonnez dans des boyaux de mouton, coup\u00e9s en morceaux de quinze centim\u00e8tres environ.<\/p>\n<p>Dans l\u2019eau presque bouillante, faites pocher le boudin blanc pendant environ trente minutes. Sortez-le de l\u2019eau, laissez-le refroidir.<\/p>\n<p>Dorez-le \u00e0 la po\u00eale avec du beurre et servez tr\u00e8s chaud.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>500 g de filet mignon de porc 750 g de panne fra\u00eeche 500 g de filets de volaille Boyaux de mouton 3 c\u00e0s de cr\u00e8me de riz 1&#8230; <a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/boudin-blanc\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":4240,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[77,61,86,469],"class_list":["post-579","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-viandes","tag-filet-mignon","tag-lait","tag-oeuf","tag-volaille"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/579","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=579"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/579\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media\/4240"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=579"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=579"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=579"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}