{"id":23258,"date":"2020-04-22T14:50:06","date_gmt":"2020-04-22T14:50:06","guid":{"rendered":"https:\/\/horecamagazine.be\/le-ris-de-veau-de-coeur-roti\/"},"modified":"2020-04-22T14:50:09","modified_gmt":"2020-04-22T14:50:09","slug":"le-ris-de-veau-de-coeur-roti","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/le-ris-de-veau-de-coeur-roti\/","title":{"rendered":"Le ris de veau de c\u0153ur r\u00f4ti"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.3&Prime;][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.2.2&Prime;]<\/p>\n<h4 class=\"p1\">ingr\u00e9dients<\/h4>\n<ul>\n<li class=\"p2\">\n<p class=\"p1\">150 g de ris de Veau<\/p>\n<\/li>\n<li class=\"p2\">\n<p class=\"p1\">50 g de trompettes de la mort fra\u00eeches<\/p>\n<\/li>\n<li class=\"p2\">\n<p class=\"p1\">C\u00e9bette cisel\u00e9e<\/p>\n<\/li>\n<li class=\"p2\">\n<p class=\"p1\">Sel et poivre<\/p>\n<\/li>\n<li class=\"p2\">\n<p class=\"p1\">Fond brun<\/p>\n<\/li>\n<li class=\"p2\">\n<p class=\"p1\">Beurre<\/p>\n<\/li>\n<li class=\"p2\">\n<p class=\"p1\">Huile d\u2019olive<\/p>\n<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.2.2&Prime;]<\/p>\n<h4 class=\"p1\">pr\u00e9paration<\/h4>\n<p class=\"p1\">Salez et poivrez le ris de veau, braisez \u00e0 feu moyen jusqu\u2019\u00e0 caram\u00e9lisation. Po\u00ealez les trompettes avec sel, poivre et la c\u00e9bette.<\/p>\n<p class=\"p1\">Chauffez le fond brun, dressez dans l\u2019assiette creuse, fumez dans l\u2019assiette en couvrant quelques minutes.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.3&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\">SUGGESTION DE BI\u00c8RES<\/h4>\n<p class=\"p1\">Fumette<\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/04\/FUMETTE.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.3&Prime; width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>ingr\u00e9dients 150 g de ris de Veau 50 g de trompettes de la mort fra\u00eeches C\u00e9bette cisel\u00e9e Sel et poivre Fond brun Beurre Huile d\u2019olive pr\u00e9paration Salez et poivrez le ris de veau, braisez \u00e0 feu moyen jusqu\u2019\u00e0 caram\u00e9lisation. Po\u00ealez les trompettes avec sel, poivre et la c\u00e9bette. Chauffez le fond brun, dressez dans l\u2019assiette [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":23223,"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-23258","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>Le ris de veau de c\u0153ur r\u00f4ti | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Le ris de veau de c\u0153ur r\u00f4ti\" \/>\n<meta name=\"robots\" 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