{"id":650,"date":"2009-07-21T09:31:15","date_gmt":"2009-07-21T09:31:15","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=650"},"modified":"2012-01-24T08:49:20","modified_gmt":"2012-01-24T07:49:20","slug":"escalope-de-veau-ou-de-dinde-a-lestragon","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/escalope-de-veau-ou-de-dinde-a-lestragon\/","title":{"rendered":"Escalope de veau ou de dinde \u00e0 l&rsquo;estragon"},"content":{"rendered":"<ul>\n<li>6 fines escalopes<\/li>\n<li>2 oeufs durs<\/li>\n<li>1 bouquet d\u2019estragon<\/li>\n<li>1 yaourt au lait entier<\/li>\n<li>10 cl de cr\u00e8me fra\u00eeche<\/li>\n<li>2 c\u00e0s de vermouth blanc sec<\/li>\n<li>2 c\u00e0s d\u2019huile d\u2019olive<\/li>\n<li>noix de muscade r\u00e2p\u00e9e<\/li>\n<\/ul>\n<p>M\u00e9langer les oeufs durs hach\u00e9s avec le yaourt, sel &amp; poivre, la muscade et la moiti\u00e9 de l\u2019estragon finement cisel\u00e9.<\/p>\n<p>Garnir les escalopes de cette pr\u00e9paration, les rouler et les maintenir avec un pic en bois ou, plus pratique, en les attachant avec un brin de ficelle de cuisine.<\/p>\n<p>Faire dorer les escalopes dans l\u2019huile chaude, flamber avec le vermouth, saler, poivrer, ajouter trois c\u00e0s d\u2019eau, laisser cuire, couvert, environ 25 mn \u00e0 feu doux,<\/p>\n<p>A la fin de la cuisson, r\u00e9server les escalopes sur un plat de service chaud, mettre la cr\u00e8me fra\u00eeche dans la sauteuse avec le reste d\u2019estragon, r\u00e9duire une ou deux minutes et napper les escalopes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>6 fines escalopes 2 oeufs durs 1 bouquet d\u2019estragon 1 yaourt au lait entier 10 cl de cr\u00e8me fra\u00eeche 2 c\u00e0s de vermouth blanc sec 2 c\u00e0s d\u2019huile&#8230; <a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/escalope-de-veau-ou-de-dinde-a-lestragon\/\">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":[83,238,86,463,446,60],"class_list":["post-650","post","type-post","status-publish","format-standard","hentry","category-viandes","tag-creme-fraiche","tag-estragon","tag-oeuf","tag-veau","tag-vermouth","tag-yaourt"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/650","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=650"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/650\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}