{"id":20739,"date":"2019-08-28T07:05:15","date_gmt":"2019-08-28T07:05:15","guid":{"rendered":"https:\/\/horecamagazine.be\/caille-legumes-verts\/"},"modified":"2019-08-28T07:05:15","modified_gmt":"2019-08-28T07:05:15","slug":"caille-legumes-verts","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/caille-legumes-verts\/","title":{"rendered":"Caille, l\u00e9gumes verts"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb3.22.5&Prime;][et_pb_row _builder_version=\u00a0\u00bb3.22.5&Prime;][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb3.22.5&Prime;][et_pb_text _builder_version=\u00a0\u00bb3.22.5&Prime;]<strong>Ingr\u00e9dients (Pour 8 personnes)<\/strong><\/p>\n<ul>\n<li>6 cailles, 8 petites tranches de jambon Duroc<\/li>\n<li>2 cs de petits pois \u00e9coss\u00e9s, 2 cs de f\u00e8ves \u00e9coss\u00e9es<\/li>\n<li>4 bimi, 24 haricots mange-tout cuits<\/li>\n<li>16 oignons argent\u00e9s, 4 cs de demi-glace<\/li>\n<li>1 cs de ketjap manis, 4 cs de pur\u00e9e de pommes de terre<\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration<\/strong><\/p>\n<p>D\u00e9taillez les cailles en filets de mani\u00e8re \u00e0 obtenir de beaux supr\u00eames, saisissez les carcasses avec un mirepoix, d\u00e9glacez avec le demi-glace et le ketjap. Poursuivez l\u2019\u00e9bullition pendant quelques minutes et ensuite, tamisez et montez au beurre juste avant de servir. Faites s\u00e9chez le jambon au s\u00e9choir. Faites blanchir les oignons argent\u00e9s, pelez-les et coupez-les en deux, br\u00fblez-les au bec Bunsen.<\/p>\n<p>Faites bri\u00e8vement cuire les bimi et passez-les dans du beurre fondu juste avant de servir. Faites de m\u00eame pour les petits pois et les f\u00e8ves. Colorez les supr\u00eames de cailles et poursuivez la cuisson au four. Remplissez un grand anneau de pur\u00e9e de pommes de terre, d\u00e9posez dessus la caille, le jambon et finalisez avec les l\u00e9gumes verts. Arrosez de quelques cuiller\u00e9es de jus autour de la composition.<\/p>\n<p><strong>Suggestion de vins<\/strong><\/p>\n<p>DOMAINE MAS DE LA TOUR &#8211; ROOD\/ROUGE<br \/>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb3.22.5&Prime;][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb3.22.5&Prime;][et_pb_image align=\u00a0\u00bbcenter\u00a0\u00bb src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/08\/5_Wijnen_Schaduw-1.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb3.22.5&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients (Pour 8 personnes) 6 cailles, 8 petites tranches de jambon Duroc 2 cs de petits pois \u00e9coss\u00e9s, 2 cs de f\u00e8ves \u00e9coss\u00e9es 4 bimi, 24 haricots mange-tout cuits 16 oignons argent\u00e9s, 4 cs de demi-glace 1 cs de ketjap manis, 4 cs de pur\u00e9e de pommes de terre Pr\u00e9paration D\u00e9taillez les cailles en filets [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":20722,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-20739","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Caille, l\u00e9gumes verts | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Caille, l\u00e9gumes verts\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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