{"id":6168,"date":"2009-09-27T21:40:05","date_gmt":"2009-09-27T19:40:05","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=6168"},"modified":"2009-09-27T21:41:07","modified_gmt":"2009-09-27T19:41:07","slug":"recipe-of-blanquette-de-veau-french-cooking-french-recipe","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/09\/27\/recipe-of-blanquette-de-veau-french-cooking-french-recipe\/","title":{"rendered":"recipe of blanquette de veau, french cooking, french recipe"},"content":{"rendered":"<p>photo : the french recipe of \u00a0blanquette de veau, french cuisine, recipe of the french cooking, blanquette is the principal dishe of the france. Do you know other dishes ? go to the web site : <a href=\"http:\/\/www.cuisine-francaise.org\">www.cuisine-francaise.org<\/a>,\u00a0<\/p>\n<div id=\"attachment_6169\" style=\"width: 310px\" class=\"wp-caption alignleft\"><img aria-describedby=\"caption-attachment-6169\" loading=\"lazy\" class=\"size-medium wp-image-6169\" title=\"BLANQUETTE DE VEAU du GUIDE DE PIERRETTE\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2009\/09\/BLANQUETTE-DE-VEAU-du-GUIDE-DE-PIERRETTE-300x236.jpg\" alt=\"BLANQUETTE DE VEAU du GUIDE DE PIERRETTE\" width=\"300\" height=\"236\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2009\/09\/BLANQUETTE-DE-VEAU-du-GUIDE-DE-PIERRETTE-300x236.jpg 300w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2009\/09\/BLANQUETTE-DE-VEAU-du-GUIDE-DE-PIERRETTE.jpg 406w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><p id=\"caption-attachment-6169\" class=\"wp-caption-text\">BLANQUETTE DE VEAU du GUIDE DE PIERRETTE<\/p><\/div>\n<p><strong>Pierrette&rsquo;s boutique<br \/>\n<\/strong>Pierrette has selected 956 authentic and typical dishes from French areas , specialities and desserts from\u00a0 French cuisine .<br \/>\nPierrette&rsquo;s guidebook which has been approved by Joel Robuchon , Marc Veyrat and which is being used in catering schools Paul Bocuse , Ferrandi in Paris, Cordon Bleu in the world, is available on the website <a href=\"http:\/\/www.cuisine-francaise.org\"><span style=\"color: #333300;\"><strong>www.cuisine-francaise.org<\/strong><\/span><\/a><span style=\"color: #333300;\"> <\/span>the booklet of recipes can be offered or sold separately .<\/p>\n<p><strong>\u00a0SOON ON THE WEB SITE :<\/strong> <a href=\"http:\/\/www.cuisine-francaise.org\"><strong><span style=\"color: #333300;\">www.cuisine-francaise.org<\/span><\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>photo : the french recipe of \u00a0blanquette de veau, french cuisine, recipe of the french cooking, blanquette is the principal dishe of the france. Do you know other dishes ? go to the web site : www.cuisine-francaise.org,\u00a0 Pierrette&rsquo;s boutique Pierrette has selected 956 authentic and typical dishes from French areas , specialities and desserts from\u00a0 [&hellip;]<\/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":[377,57,438,75],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/6168"}],"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=6168"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/6168\/revisions"}],"predecessor-version":[{"id":6171,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/6168\/revisions\/6171"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=6168"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=6168"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=6168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}