{"id":4120,"date":"2009-02-10T19:37:31","date_gmt":"2009-02-10T17:37:31","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=4120"},"modified":"2009-02-10T19:37:31","modified_gmt":"2009-02-10T17:37:31","slug":"aioli-receipt-of-provence","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/02\/10\/aioli-receipt-of-provence\/","title":{"rendered":"A\u00efoli, receipt of provence,"},"content":{"rendered":"

A\u00efoli or garlic\u00a0mayonnaise, receipt of Provence. Garlic mayonnaise, typical receipt of Provence, receipt a speciality of the Mediterranean, traditional dish of Provence. Food which composes the receipt of l’ garlic mayonnaise. The receipt is afterwards. The cod is the cooked fish of this typical dish.——this text is translated by Internet, of the errors exist, thank you to excuse us. The book is translated by professionals of each country, without any error. ——<\/p>\n

\"guide_pierrette_en.jpg\"Other dishes of the cook of Provence, receipts of the Mediterranean cuisine on the site of the BOOK \u00a0\u00bb PIERRETTE’S GUIDE- What dish to choose? <\/span><\/strong><\/p>\n

– editions P. FELOUX <\/span>\u00a0\u00bb First dictionary in photographs, of the dishes of the French cuisine, translated into French-English, French-Spanish, French-Italian, French-German, and in French version.<\/p>\n

The sales outlets are on the web site; purchase of the book on line on the site is possible with payapl. www.cuisine-francaise.org<\/span><\/strong>\u00a0safety. To order in all bookshops. Dictionary of 959 names of typical, flat dishes traditional, French specialities.<\/p>\n

This book is to offer to all in love ones with the French cuisine, restorers, pupils of the courses of French cuisine, visitors of France. To scan for the names of the French dishes and their composition. Translator of the menus of the restaurants of France and to choose its meal of the dinner in a French restaurant.<\/p>\n

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<\/strong><\/p>\n

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\"aioli-du-guide-de-pierrette\"<\/a>

aioli-du-guide-de-pierrette<\/p><\/div>\n

RECEIPT OF THE GARLIC MAYONNAISE<\/p>\n

– for 6 people – preparation 20 minutes – desalting 24 hours <\/span><\/p>\n

– cooking 1 HOUR 15 For sauce: 10 MINUTES<\/span><\/p>\n

For garlic<\/span>
\n1 yellow d’ egg
\n10 Cl oils of olive
\nsalt pepper<\/p>\n

For the trimming
\n<\/span>1 kg of salted cod
\n4 carorres
\n3 leeks
\n4 turnips
\n8 potatoes
\n50 Cl of fish aroma or aroma out of powder,
\ndeicing salt, pepper.
\nPROGRESSION <\/span><\/p>\n

The day before, put cod to de-salt 24 hours in a basin d’ clear water, by changing l’ water several times. Peel and wash carrots, turnips and potatoes. Divide leeks in two, wash them under a tap d’ cool water. Join together all vegetables in a pot, add with the aroma from fish and 50 Cl d’ water, add a small handle of deicing salt, pepper and make cook 45 minutes with soft fire.<\/p>\n

During this time, assemble\u00a0 garlic mayonnaise, peel the pods\u00a0of garlic and withdraw the germ in the center. Crush l’ finely; garlic in a mortar, add the yellow d’ egg. Salt a little, pepper moderately. Incorporate l’ oil d’ olive drop by drop, while stirring up with the rammer.<\/p>\n

When the garlic mayonnaise becomes consistent and firm, it is ready. Plunge whole cod in the bubble with vegetables and let cook 30 minutes moreover, always with soft fire.
\nAt the time to eat, drain vegetables and the cod, serve l’ garlic mayonnaise with share,<\/p>\n

GOOD APPETITE WITH the SITE OF the PIERRETTE’S GUIDE www.cuisine-francaise.org<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

A\u00efoli or garlic\u00a0mayonnaise, receipt of Provence. Garlic mayonnaise, typical receipt of Provence, receipt a speciality of the Mediterranean, traditional dish of Provence. Food which composes the receipt of l’ garlic mayonnaise. The receipt is afterwards. The cod is the cooked fish of this typical dish.——this text is translated by Internet, of the errors exist, thank […]<\/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":[12,381,4],"tags":[58,675],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/4120"}],"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=4120"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/4120\/revisions"}],"predecessor-version":[{"id":4123,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/4120\/revisions\/4123"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=4120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=4120"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=4120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}