{"id":77,"date":"2008-05-27T22:07:12","date_gmt":"2008-05-27T20:07:12","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=77"},"modified":"2008-05-29T13:00:22","modified_gmt":"2008-05-29T11:00:22","slug":"restaurant-franzozisch-infos-rezept-sarlat-dordogne-france","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/05\/27\/restaurant-franzozisch-infos-rezept-sarlat-dordogne-france\/","title":{"rendered":"Restaurant Frans\u00f6zisch Infos rezept  Sarlat, Dordogne,  France"},"content":{"rendered":"<p style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/05\/terrine-de-foie-gras1.jpg\" rel=\"lightbox[77]\"><\/a>ENTENSTOPFLEBERTERRINE &#8211; ZUTATEN: Lappen der Entenstopfleber, Armagnac, Paprikagew\u00fcrz REZEPT : Die Leber Wird zubereitet und 24 Std, kalt gestellt. AnschlieBend wird sie in einer terrine im Wasserbad 15 Mi. gegart und wieder kalt gestellt. In Scheeiben kalt serviert. &#8211; <a href=\"http:\/\/www.cuisine-francaise.org\">www.cuisine-francaise.org<\/a> Pierrettes Gourmet-F\u00fchrer &#8211; 942 Farbfotos 959 kurze Rezeepterkl\u00e4rungen F\u00dcR DIE FRANZ\u00d6SISCHE K\u00dcCHE.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" class=\"aligncenter\" title=\"foie gras de sarlat\" src=\"\/blog\/wp-content\/uploads\/2008\/05\/foie_gras.jpg\" border=\"0\" alt=\"foie gras de sarlat\" width=\"377\" height=\"283\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>ENTENSTOPFLEBERTERRINE &#8211; ZUTATEN: Lappen der Entenstopfleber, Armagnac, Paprikagew\u00fcrz REZEPT : Die Leber Wird zubereitet und 24 Std, kalt gestellt. AnschlieBend wird sie in einer terrine im Wasserbad 15 Mi. gegart und wieder kalt gestellt. In Scheeiben kalt serviert. &#8211; www.cuisine-francaise.org Pierrettes Gourmet-F\u00fchrer &#8211; 942 Farbfotos 959 kurze Rezeepterkl\u00e4rungen F\u00dcR DIE FRANZ\u00d6SISCHE K\u00dcCHE.<\/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":[3],"tags":[56,52,5186,54],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/77"}],"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=77"}],"version-history":[{"count":0,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/77\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=77"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=77"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=77"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}