{"id":3462,"date":"2009-01-14T20:59:57","date_gmt":"2009-01-14T18:59:57","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=3462"},"modified":"2009-12-14T23:33:30","modified_gmt":"2009-12-14T21:33:30","slug":"cooking-cooking-french-cuisine-savoy","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/14\/cooking-cooking-french-cuisine-savoy\/","title":{"rendered":"cooking, cooking french, cuisine, savoy"},"content":{"rendered":"
cooking,\u00a0cooking french, cooking cuisine from french Savoy, cooking\u00a0 french food,\u00a0cooking\u00a0meal french, cuisine,\u00a0\u00a0food french of Savoy,cooking \u00a0french cuisine the tratiflette, the dishes of SAVOY\u00a0\u00a0with the pierrette’s guide<\/span><\/strong>, 959 dishes of FRANCE by the alphabetical lexicon of A to Z.\u00a0959 picture, descriptions of the food french. cooking\u00a0 french with\u00a0 the first book dictionary of PIERRETTE.<\/div>\n
\"guide_pierrette_en.jpg\"\u00a0buy it on the web site: www.cuisine-fran\u00e7aise.org<\/strong> with\u00a0 paypal,\u00a0 before 5 days in Europe you receive it with 100 receipts\u00a0with the web\u00a0site www.cuisine-fran\u00e7aise.org<\/strong><\/a>. o www.french-food.biz<\/a> <\/strong><\/div>\n
\u00a0Receipt of the tartiflette. For 6 People Preparation 20 minutes Cooking 1 Hour<\/div>\n
\n
\"tartiflette-Pierrette's<\/a>

tartiflette-Pierrette<\/p><\/div>\n

INGREDIENTS: 900 potato gr. 2 large onions 1 thick smoked ham section (300 gr.) 40 dry white wine Cl of Savoy 1 reblochon 50 butter gr. salt, pepper,<\/p><\/div>\n

\u00a0PREPARATION Make cook potatoes in their skin 15 minutes with l’ salted ebullient water. Peel detail them out of thick discs. In a frying pan, put to melt peeled onions and thin slices in sparkling butter, add ham cut out of dice and the potato discs. Salt and pepper.<\/div>\n
Let gild 15 minutes from time to time while stirring up, then pour the whole in a large ground dish. Scrape the reblochon with the knife, cross into two in l’ thickness and pose it on potatoes. Pour the white wine and make cook the tartiflette with the furnace with 180 \u00b0 C (TH 6) during 30 minutes. Be used the crusty and marrowy tartiflette for the spoon, accompanied d’ a salad;<\/div>\n
GOOD APPETITE WITH the\u00a0PIERRETTE’S GUIDE \u00a0AND the www.cuisine-francaise.org<\/strong><\/div>\n","protected":false},"excerpt":{"rendered":"

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