{"id":3379,"date":"2009-01-13T11:32:06","date_gmt":"2009-01-13T09:32:06","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=3379"},"modified":"2009-01-13T11:32:06","modified_gmt":"2009-01-13T09:32:06","slug":"cuisine-frenchfoie-gras-receipt-french","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/13\/cuisine-frenchfoie-gras-receipt-french\/","title":{"rendered":"Cuisine French,Foie gras, receipt french,"},"content":{"rendered":"

Cuisine French \u00a0\u00bb tradition\u00a0\u00bb cuisine French, French typical dish, French cuisine of Perigord.cuisine of the Dordogne. to cook the foie gras, this traditional P\u00e9rigourdine receipt is in the 959 dishes which you will be able to discover of the FRENCH CUISINE in \u00a0\u00bb The PIERRETTE ‘S GUIDE \u00a0\u00bb in PHOTOS and DESCRIPTIONS. www.cuisine-francaise.org<\/strong><\/a> <\/em><\/em><\/p>\n

This text is translated by Internet Alta Vista, excuse to us errors. Thank you.<\/span><\/p>\n

All the French areas have dishes. One always does not know the names, nor their composition. With what \u00a0\u00bb resembles; an apron of sapper? \u00a0\u00bb the photos are with the 959 dishes of the guide. The GUIDE EAST to help you to learn them, or to recognize them at the time of your visits of France.<\/p>\n

Spangled big bosses of FRANCE, Joel ROBUCHON, Marc VEYRAT, and l’ SCHOOL OF INTERNATIONAL CUISINE PAUL BOCUSE<\/strong> like the GUIDE translated into English, German, Spaniard, Italian, and in French. Already of very many foreign users (American, English, German, Spanish, Italian,) are charmed to have the book, and French to have a lexicon of the names of all the dishes of the areas of France.<\/p>\n

\u00a0A pocket format, the book is to be carried with you, to read the menus of the restaurants of all the areas of France. The receipts are on the site : www.cuisine-francaise.org<\/strong><\/a><\/p>\n

\"guide_pierrette_en.jpg\"Purchase of the book on Internet site www.cuisine-francaise.org<\/span><\/strong><\/a>.<\/span><\/strong><\/em>\u00a0You receive with serious l’ author, the book on your premise before 5 days in Europe. you can buy it in France, in the many sales outlets in France, the addresses are on site.www.cuisine-francaise.org<\/em>\u00a0You will have the first guides never yet published French cuisine To advise with all the pupils of the schools of\u00a0cuisine and d’ hotel trade!!! All in love ones with the French cuisine. <\/em><\/p>\n

To carry out the receipt of the foie gras d’ goose with the p\u00e9rigourdine, <\/strong><\/em><\/p>\n

it is necessary for you: FOR 6 PEOPLE, a make-ready time 20 minutes, a 12 hours steeping, with 20 minutes with the refrigerator, and a cooking d’ ONE HOUR. <\/em><\/p>\n

INGREDIENTS: 1 foie gras d’ goose d’ approximately 400 gr. 100 truffle gr., 1 bacon bard (or slices smoked chest) 70 gr. of grease d’ goose 1 onion 2 shallots 1 spoon with soup of flour 30 white wine Cl 30 Cl of poultry bubble (or soup tablet) <\/em><\/p>\n

PROGRESSION: the day before, put the foie gras to soak 12 hours in l’ cool water, drain dry it in a cloth then season salt and of pepper. Cut out truffles in small sticks, plant delicately in the liver and let rest l’ together 20 minutes with the refrigerator, wrapped in a cloth. Preheat your furnace with 120 \u00b0 (thermostat 4) Wrap the foie gras of bard, whitewash it with 50 gr. of grease d’ goose, then lock up to it in a feuillei greaseproof paper. Ficheleiz l’ oensemble, place the package at the furnace 40 minutes in l’ sprinkling regularly with the grease of cooking. During this time peel l’ onion and the shallots, \u00e9mincez them. Dissolve the remainder of grease d’ goose, seize l’ onion and shallots in hot grease. Let cook 5 minutes with soft fire, add the flour, stir up, then pour the white wine and the poultry bubble; salt, pepper and made mijoter 10 minutes with soft fire. <\/em>Leave the foie gras the furnace, arrange it in a dish of service. Rectify l’ seasoning of sauce, pour it around the foie gras and are useful very hot. <\/em><\/p>\n

GOOD APPETITE WITH the SITE OF www.cuisine-francaise.org and the GUIDE OF PIERRETTE Of the receipts of stars big bosses are updated regularly. <\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Cuisine French \u00a0\u00bb tradition\u00a0\u00bb cuisine French, French typical dish, French cuisine of Perigord.cuisine of the Dordogne. to cook the foie gras, this traditional P\u00e9rigourdine receipt is in the 959 dishes which you will be able to discover of the FRENCH CUISINE in \u00a0\u00bb The PIERRETTE ‘S GUIDE \u00a0\u00bb in PHOTOS and DESCRIPTIONS. www.cuisine-francaise.org This text […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"categories":[12,4],"tags":[93,5187,57],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3379"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=3379"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3379\/revisions"}],"predecessor-version":[{"id":3381,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3379\/revisions\/3381"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=3379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=3379"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=3379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}