{"id":168,"date":"2018-12-27T15:34:29","date_gmt":"2018-12-27T14:34:29","guid":{"rendered":"http:\/\/www.cajou.net\/?p=168"},"modified":"2019-09-04T18:57:42","modified_gmt":"2019-09-04T16:57:42","slug":"farce-pour-la-volaille-de-noel","status":"publish","type":"post","link":"http:\/\/www.cajou.net\/?p=168","title":{"rendered":"Farce pour la volaille de No\u00ebl"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.saint-vincentbio.com\/wp-content\/uploads\/2017\/09\/Comment-faire-une-farce-pour-la-dinde.jpg\" alt=\"\" width=\"627\" height=\"418\"\/><figcaption>Photo non contractuelle&#8230;<\/figcaption><\/figure><\/div>\n\n\n<div id=\"wpzoom-block-details-15676161880305\" class=\"wp-block-wpzoom-recipe-card-block-details col-3 \">\n\t\t\t\t<h3 class=\"details-title\">D\u00e9tails<\/h3>\n\t\t\t\t<div class=\"details-items\"><div class=\"detail-item detail-item-0\"><span class=\"detail-item-icon oldicon oldicon-food\"><\/span><span class=\"detail-item-label\">Portions<\/span><p class=\"detail-item-value\">4 personnes <\/p><\/div><div class=\"detail-item detail-item-1\"><span class=\"detail-item-icon foodicons foodicons-barbacue-utensils\"><\/span><span class=\"detail-item-label\">Pr\u00e9paration<\/span><p class=\"detail-item-value\">2 heures<\/p><\/div><div class=\"detail-item detail-item-2\"><span class=\"detail-item-icon oldicon oldicon-cook\"><\/span><span class=\"detail-item-label\">Cuisson<\/span><p class=\"detail-item-value\">20 minutes<\/p><\/div><\/div>\n\t\t\t<\/div>\n\n<div id=\"wpzoom-block-ingredients-15676161880686\" class=\"wp-block-wpzoom-recipe-card-block-ingredients\">\n\t\t\t\t<div class=\"wpzoom-recipe-card-print-link hidden\">\n\t\t\t\t\t<a class=\"btn-print-link no-print\" href=\"#wpzoom-block-ingredients-15676161880686\" title=\"Imprimer les ingr\u00e9dients...\" data-recipe-id=\"168\">\n\t\t\t\t\t\t<img decoding=\"async\" class=\"icon-print-link\" src=\"http:\/\/www.cajou.net\/wp-content\/plugins\/recipe-card-blocks-by-wpzoom\/dist\/assets\/images\/printer.svg\" alt=\"Imprimer\"\/>Imprimer\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<h3 class=\"ingredients-title\">Ingr\u00e9dients<\/h3>\n\t\t\t\t<ul class=\"ingredients-list\"><li id=\"ingredient-item-156751963237310\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">120g de foie gras mi-cuit de qualit\u00e9 IGP<\/p><\/li><li id=\"ingredient-item-156751963237311\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">4 tranches \u00e9paisses de jambon blanc bio avec la couenne<\/p><\/li><li id=\"ingredient-item-156751963237312\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">40g du foie de la volaille \u00e0 farcir<\/p><\/li><li id=\"ingredient-item-156751963237313\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">1 \u0153uf<\/p><\/li><li id=\"ingredient-item-156760333197714\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">1 bo\u00eete de morilles s\u00e9ch\u00e9es fran\u00e7aises<\/p><\/li><li id=\"ingredient-item-156760335123915\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">200g de bon pain de campagne<\/p><\/li><li id=\"ingredient-item-156760336254216\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">1 gros oignon<\/p><\/li><li id=\"ingredient-item-156760336565117\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">3 \u00e9chalotes<\/p><\/li><li id=\"ingredient-item-156760338270718\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">2 \u00e0 3 cuiller\u00e9es \u00e0 soupe de cognac<\/p><\/li><li id=\"ingredient-item-156760338620719\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">Persil (1\/4 de grosse botte)<\/p><\/li><li id=\"ingredient-item-156760339768220\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">50cl de lait<\/p><\/li><li id=\"ingredient-item-156760341719421\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">3 cuiller\u00e9es \u00e0 soupe de cr\u00e8me fra\u00eeche <\/p><\/li><li id=\"ingredient-item-156760344140522\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">Sel, poivre<\/p><\/li><\/ul>\n\t\t\t<\/div>\n\n<div id=\"wpzoom-block-directions-15676161881167\" class=\"wp-block-wpzoom-recipe-card-block-directions\">\n\t\t\t\t<div class=\"wpzoom-recipe-card-print-link hidden\">\n\t\t\t\t\t<a class=\"btn-print-link no-print\" href=\"#wpzoom-block-directions-15676161881167\" title=\"Imprimer les instructions\u2026\" data-recipe-id=\"168\">\n\t\t\t\t\t\t<img decoding=\"async\" class=\"icon-print-link\" src=\"http:\/\/www.cajou.net\/wp-content\/plugins\/recipe-card-blocks-by-wpzoom\/dist\/assets\/images\/printer.svg\" alt=\"Imprimer\"\/>Imprimer\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<h3 class=\"directions-title\">Instructions<\/h3>\n\t\t\t\t<ul class=\"directions-list\"><li class=\"direction-step\">La veille, faire tremper les morilles dans l\u2019eau froide.<\/li><li class=\"direction-step\">Le jour m\u00eame, mettre le pain \u00e9miett\u00e9 \u00e0 tremper dans le lait. Quand il est souple, le presser et le mettre dans un plat creux. Y rajouter un peu de l\u2019eau de trempage des morilles et un peu de cr\u00e8me, le foie gras, le cognac, et malaxer le tout avec une fourchette. Laisser en attente.<\/li><li class=\"direction-step\">Couper l\u2019oignon et les \u00e9chalotes en petits d\u00e9s. Les faire dorer dans un peu d\u2019huile d\u2019olive. Y ajouter les 40g de foie de la volaille d\u00e9coup\u00e9  grossi\u00e8rement. Faire revenir doucement mais laisser les foies tr\u00e8s peu cuits.<\/li><li class=\"direction-step\">Mixer le jambon blanc avec sa couenne et les foies de volaille \u00e0 peine cuits. Ajouter ce m\u00e9lange jambon et foie dans le m\u00e9lange pain et foie gras, ainsi que les oignons et \u00e9chalotes revenus, m\u00e9langer, ajouter le persil cisel\u00e9. <\/li><li class=\"direction-step\">Pour les morilles : les laver une \u00e0 une sous un filet d\u2019eau fra\u00eeche et les r\u00e9server. Filtrer leur jus avec du coton, dans une passoire fine. Faire revenir les morilles dans une po\u00eale avec du beurre, les faire cuire doucement, environ 10mn. <\/li><li class=\"direction-step\">Apr\u00e8s ces 10 minutes, ajouter leur jus filtr\u00e9, faire r\u00e9duire, mettre 3 cuiller\u00e9es \u00e0 soupe de cr\u00e8me fra\u00eeche enti\u00e8re \u00e9paisse. Faire r\u00e9duire en remuant 5mn.<\/li><li class=\"direction-step\">Couper les plus grosses morilles. Mettre le tout dans la farce, assaisonner \u00e0 sa convenance et m\u00e9langer. C\u2019est pr\u00eat \u00e0 farcir !<\/li><\/ul>\n\t\t\t<\/div>\n\n\n<p>Cette farce est pr\u00e9vue pour une grosse volaille de No\u00ebl. Il faut donc pr\u00e9voir un temps de cuisson qui sera adapt\u00e9 au poids de votre volaille.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cette farce est pr\u00e9vue pour une grosse volaille de No\u00ebl. Il faut donc pr\u00e9voir un temps de cuisson qui sera adapt\u00e9 au poids de votre volaille.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[2],"tags":[],"class_list":["post-168","post","type-post","status-publish","format-standard","hentry","category-plat_principal"],"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":"","wpzoom-rcb-block-header":"","wpzoom-rcb-block-header-square":"","wpzoom-rcb-block-step-image":"","wpzoom-rcb-structured-data-1_1":"","wpzoom-rcb-structured-data-4_3":"","wpzoom-rcb-structured-data-16_9":""},"post_excerpt_stackable":"<p>Photo non contractuelle&#8230; D\u00e9tails Portions4 personnes Pr\u00e9paration2 heuresCuisson20 minutes Imprimer Ingr\u00e9dients 120g de foie gras mi-cuit de qualit\u00e9 IGP4 tranches \u00e9paisses de jambon blanc bio avec la couenne40g du foie de la volaille \u00e0 farcir1 \u0153uf1 bo\u00eete de morilles s\u00e9ch\u00e9es fran\u00e7aises200g de bon pain de campagne1 gros oignon3 \u00e9chalotes2 \u00e0 3 cuiller\u00e9es \u00e0 soupe de cognacPersil (1\/4 de grosse botte)50cl de lait3 cuiller\u00e9es \u00e0 soupe de cr\u00e8me fra\u00eeche Sel, poivre Imprimer Instructions La veille, faire tremper les morilles dans l\u2019eau froide.Le jour m\u00eame, mettre le pain \u00e9miett\u00e9 \u00e0 tremper dans le lait. Quand il est souple, le presser et le&hellip;<\/p>\n","category_list":"<a href=\"http:\/\/www.cajou.net\/?cat=2\" rel=\"category\">Plat principal<\/a>","author_info":{"name":"Caroline","url":"http:\/\/www.cajou.net\/?author=3"},"comments_num":"0 commentaire","featured_image_urls_v2":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":"","wpzoom-rcb-block-header":"","wpzoom-rcb-block-header-square":"","wpzoom-rcb-block-step-image":"","wpzoom-rcb-structured-data-1_1":"","wpzoom-rcb-structured-data-4_3":"","wpzoom-rcb-structured-data-16_9":""},"post_excerpt_stackable_v2":"<p>Photo non contractuelle&#8230; D\u00e9tails Portions4 personnes Pr\u00e9paration2 heuresCuisson20 minutes Imprimer Ingr\u00e9dients 120g de foie gras mi-cuit de qualit\u00e9 IGP4 tranches \u00e9paisses de jambon blanc bio avec la couenne40g du foie de la volaille \u00e0 farcir1 \u0153uf1 bo\u00eete de morilles s\u00e9ch\u00e9es fran\u00e7aises200g de bon pain de campagne1 gros oignon3 \u00e9chalotes2 \u00e0 3 cuiller\u00e9es \u00e0 soupe de cognacPersil (1\/4 de grosse botte)50cl de lait3 cuiller\u00e9es \u00e0 soupe de cr\u00e8me fra\u00eeche Sel, poivre Imprimer Instructions La veille, faire tremper les morilles dans l\u2019eau froide.Le jour m\u00eame, mettre le pain \u00e9miett\u00e9 \u00e0 tremper dans le lait. Quand il est souple, le presser et le&hellip;<\/p>\n","category_list_v2":"<a href=\"http:\/\/www.cajou.net\/?cat=2\" rel=\"category\">Plat principal<\/a>","author_info_v2":{"name":"Caroline","url":"http:\/\/www.cajou.net\/?author=3"},"comments_num_v2":"0 commentaire","_links":{"self":[{"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts\/168","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=168"}],"version-history":[{"count":5,"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts\/168\/revisions"}],"predecessor-version":[{"id":177,"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts\/168\/revisions\/177"}],"wp:attachment":[{"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=168"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=168"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}