{"id":136,"date":"2009-04-16T11:32:45","date_gmt":"2009-04-16T11:32:45","guid":{"rendered":"https:\/\/recettes.peyresaubes.com\/index.php\/2009\/04\/16\/fondue-savoyarde\/"},"modified":"2024-02-23T20:47:43","modified_gmt":"2024-02-23T20:47:43","slug":"fondue-savoyarde","status":"publish","type":"post","link":"https:\/\/recettes.peyresaubes.com\/index.php\/2009\/04\/16\/fondue-savoyarde\/","title":{"rendered":"Fondue Savoyarde"},"content":{"rendered":"<p><strong>Ingr\u00e9dients :<\/strong><\/p>\n<ul>\n<li> 30 Centilitres de vin blanc sec<\/li>\n<li> 400 Grammes de  Beaufort r\u00e2p\u00e9 <\/li>\n<li> 400 Grammes de Comt\u00e9 r\u00e2p\u00e9<\/li>\n<li> 200 Grammes d&#8217;emmenthal r\u00e2p\u00e9<\/li>\n<li> 1 Gousse d&rsquo;ail<\/li>\n<li> 1 Pinc\u00e9e de noix de muscade r\u00e2p\u00e9e<\/li>\n<li> 1 Cuill\u00e8re \u00e0 caf\u00e9 de Ma\u00efzena<\/li>\n<li> 1 Larme(s) Cognac\/Armagnac\/Kirsch<\/li>\n<\/ul>\n<p><strong>Marche \u00e0 suivre :<\/strong> <\/p>\n<ul>\n<li> Coupez les 3 fromages en petits d\u00e9s ou les r\u00e2per <\/li>\n<li> Frottez le caquelon avec la gousse d&rsquo;ail et laissez-la dedans. Versez 25 cl de vin blanc et faites chauffer. <\/li>\n<li> Dans un petit r\u00e9cipient, versez le vin blanc restant (5 cl), la Ma\u00efzena et la noix de muscade. Remuez et r\u00e9servez. <\/li>\n<li> Lorsque le vin &lsquo;fr\u00e9tille&rsquo;, versez le fromage (en plusieurs fois) sans cesser de remuer (avec une spatule en bois) sur feu doux\/moyen. <\/li>\n<li> Lorsque le fromage est bien fondu, versez le verre vin\/Ma\u00efzena\/muscade et continuez de remuer doucement. <\/li>\n<li> La pr\u00e9paration commence \u00e0 \u00eatre onctueuse et mousseuse, toujours un peu liquide. Poivrez et versez le kirsch. C&rsquo;est pr\u00eat \u00e0 servir! <\/li>\n<li> Le jaune d&rsquo;oeuf est \u00e0 mettre dans le caquelon lorsqu&rsquo;il ne reste plus de liquide, afin de r\u00e9cup\u00e9rer le reste du fromage au fond.\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : 30 Centilitres de vin blanc sec 400 Grammes de Beaufort r\u00e2p\u00e9 400 Grammes de Comt\u00e9 r\u00e2p\u00e9 200 Grammes d&#8217;emmenthal r\u00e2p\u00e9 1 Gousse d&rsquo;ail 1 Pinc\u00e9e de noix de muscade r\u00e2p\u00e9e 1 Cuill\u00e8re \u00e0 &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[],"class_list":["post-136","post","type-post","status-publish","format-standard","hentry","category-legumes-accompagnements-fr"],"_links":{"self":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts\/136","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/comments?post=136"}],"version-history":[{"count":1,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts\/136\/revisions"}],"predecessor-version":[{"id":948,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts\/136\/revisions\/948"}],"wp:attachment":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/media?parent=136"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/categories?post=136"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/tags?post=136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}