{"id":39502,"date":"2013-09-03T18:11:20","date_gmt":"2013-09-03T16:11:20","guid":{"rendered":"http:\/\/staging.sillon38.com\/?p=39502"},"modified":"2013-09-03T18:11:20","modified_gmt":"2013-09-03T16:11:20","slug":"terrine-de-foie-de-volaille-aux-champignons-du-vercors","status":"publish","type":"post","link":"https:\/\/www.sillon38.com\/blog\/2013\/09\/03\/terrine-de-foie-de-volaille-aux-champignons-du-vercors\/","title":{"rendered":"TERRINE  DE FOIE DE VOLAILLE  AUX CHAMPIGNONS DU VERCORS"},"content":{"rendered":"<p><span style=\"color: #000080;\"><strong>Voici une recette originale propos\u00e9e par Claude, un fin gourmet.. un grand chef amateur&#8230;<\/strong><\/span><\/p>\n<p><span style=\"color: #000080;\"><strong>TERRINE\u00a0 DE FOIE\u00a0 DE\u00a0 VOLAILLE\u00a0 AUX\u00a0 CHAMPIGNONS\u00a0 DU\u00a0 VERCORS\u00a0\u00a0 &#8230; <\/strong><\/span><span style=\"color: #000080;\"><a href=\"http:\/\/staging.sillon38.com\/wp-content\/uploads\/2013\/09\/champi-1.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-39503\" title=\"champi\" src=\"http:\/\/staging.sillon38.com\/wp-content\/uploads\/2013\/09\/champi-1.png\" alt=\"champi\" width=\"558\" height=\"341\" srcset=\"https:\/\/www.sillon38.com\/blog\/wp-content\/uploads\/2013\/09\/champi-1.png 558w, https:\/\/www.sillon38.com\/blog\/wp-content\/uploads\/2013\/09\/champi-1-300x183.png 300w\" sizes=\"auto, (max-width: 558px) 100vw, 558px\" \/><\/a><\/span><\/p>\n<p><span style=\"color: #000080;\">Ingr\u00e9dients : <\/span><\/p>\n<p><span style=\"color: #000080;\"> 150 Gr de Foie de Volaille , 150 Gr d&rsquo;escalope de Veau , 200 Gr de Champignons du Vercors ( C\u00e8pes , Girolles , Trompettes de la Mort ) , 3 Branches de Persil , Thym , Romarin , 1 \u00e9chalote , 2 tranches de Pain de Mie , 5 Cl de Lait , 25 Cl de Cr\u00e8me Fra\u00eeche Enti\u00e8re , 2 Oeufs , 2 Cuill\u00e8res \u00e0 Soupe d&rsquo; Armagnac ou Cognac ou Porto , 60 Gr de Beurre , Muscade , Sel et Poivre du Moulin &#8230; <\/span><\/p>\n<p><span style=\"color: #000080;\">Faire revenir les champignons dans une po\u00eale avec 30 Gr de Beurre pendant environ 10 Mn afin de leur faire rendre leur Eau et r\u00e9server&#8230;<\/span><\/p>\n<p><span style=\"color: #000080;\"> Faire tremper le Pain de Mie dans le Lait et l&rsquo;\u00e9goutter &#8230;<\/span><\/p>\n<p><span style=\"color: #000080;\"> Dans la po\u00eale ayant servi \u00e0 la cuisson des champignons , faire dorer l&rsquo;\u00e9chalote hach\u00e9e finement avec 30 Gr de Beurre , avec les Foies de Volaille et l&rsquo;escalope de veau\u00a0 d\u00e9coup\u00e9e et Flamber le Tout \u00e0 l&rsquo; Armagnac ou autres &#8230; <\/span><\/p>\n<p><span style=\"color: #000080;\">Ensuite , mettre les Foies de Volaille , l&rsquo;escalope de Veau D\u00e9coup\u00e9e le Pain Essor\u00e9, les Oeufs , la Cr\u00e8me Fra\u00eeche dans le Bol du Robot et Mixer le tout &#8230;Ajouter ensuite les Champignons du Vercors , le Persil ,un peu de Muscade,sel et Poivre du Moulin et m\u00e9langer d\u00e9licatement &#8230;<\/span><\/p>\n<p><span style=\"color: #000080;\">Rectifier l&rsquo;Assaisonnement \u00e0 v\u00f4tre Go\u00fbt &#8230; <\/span><\/p>\n<p><span style=\"color: #000080;\">Verser la Pr\u00e9paration dans un Moule \u00e0 Terrine Beurr\u00e9 et laisser cuire 60 Mn environ au Bain Marie \u00e0 180 Degr\u00e9 , Couper la Terrine en Tranche une fois celle-ci refroidie et servez la sur un Pain de Campagne Grill\u00e9 ..<\/span><\/p>\n<p><span style=\"color: #000080;\">BON APPETIT\u00a0 &#8230;<br \/>\n<\/span><\/p>\n<p><span style=\"color: #000080;\">L &lsquo;ami Claude .<\/span><\/p>\n<p><span style=\"color: #000080;\"><span style=\"color: #ff0000;\"><strong>RAPPEL<\/strong><\/span><\/span><\/p>\n<p><span style=\"color: #000080;\"><span style=\"color: #ff0000;\"><strong><a href=\"http:\/\/staging.sillon38.com\/wp-content\/uploads\/2013\/09\/RAMM-CH-1.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-39504\" title=\"RAMM CH\" src=\"http:\/\/staging.sillon38.com\/wp-content\/uploads\/2013\/09\/RAMM-CH-1.png\" alt=\"RAMM CH\" width=\"538\" height=\"667\" srcset=\"https:\/\/www.sillon38.com\/blog\/wp-content\/uploads\/2013\/09\/RAMM-CH-1.png 538w, https:\/\/www.sillon38.com\/blog\/wp-content\/uploads\/2013\/09\/RAMM-CH-1-242x300.png 242w\" sizes=\"auto, (max-width: 538px) 100vw, 538px\" \/><\/a><br \/>\n<\/strong><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Voici une recette originale propos\u00e9e par Claude, un fin gourmet.. un grand chef amateur&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[83],"tags":[1136,5626],"class_list":["post-39502","post","type-post","status-publish","format-standard","hentry","category-agro-alimentaire","tag-champignons","tag-vercors"],"yoast_head":"<!-- This site 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