{"id":31,"date":"2012-10-28T09:18:00","date_gmt":"2012-10-28T14:18:00","guid":{"rendered":"http:\/\/www.pierrecastonguay.com\/recettes\/ris-de-veau-a-la-creme-de-jaco-glande-bouillie-pour-mireille\/"},"modified":"2015-02-02T13:20:37","modified_gmt":"2015-02-02T18:20:37","slug":"ris-de-veau-a-la-creme-de-jaco-glande-bouillie-pour-mireille","status":"publish","type":"post","link":"http:\/\/www.pierrecastonguay.com\/recettes\/ris-de-veau-a-la-creme-de-jaco-glande-bouillie-pour-mireille\/","title":{"rendered":"Ris de veau au vin blanc et \u00e0 la cr\u00e8me"},"content":{"rendered":"<p>La recette mythique de Jaco Chalifour. Glande bouillie, pour Mireille. \u00a0\u00c7a semble long mais c&rsquo;est tr\u00e8s simple et \u00e7a en vaut vraiment la peine. Rien de plus d\u00e9licieusement tendre qu&rsquo;une glande bouillie avec amour.<!--more--><\/p>\n<h2>Ingr\u00e9dients<\/h2>\n<ul>\n<li>1\/2 tasse beurre<\/li>\n<li>1 carotte<\/li>\n<li>1 oignon<\/li>\n<li>1 branche de c\u00e9leri<\/li>\n<li>1 bouquet garni (persil, thym, laurier)<\/li>\n<li>Sel et poivre<\/li>\n<li>1 kg de ris de veau<\/li>\n<li>5\/8 tasse de vin blanc sec<\/li>\n<li>1 1\/4 de consomm\u00e9 de b\u0153uf<\/li>\n<li>3 c.s. Farine<\/li>\n<li>5\/8 \u00e0 1 1\/4 de cr\u00e8me 15% type champ\u00eatre<\/li>\n<li>Facultatif (mais appr\u00e9ci\u00e9) : 1\/2 c.t. de jus de citron et 1 c.s. de persil<\/li>\n<\/ul>\n<h2>Pr\u00e9paration<\/h2>\n<ol>\n<li>Faire tremper les ris dans l&rsquo;eau glac\u00e9e en laissant couler un filet d&rsquo;eau pendant 1 heure<\/li>\n<li>Faire blanchir les ris 2 minutes dans 1\/3 de vinaigre et 2\/3 d&rsquo;eau pr\u00e9alablement amen\u00e9s \u00e0 \u00e9bullition<\/li>\n<li>Laisser refroidir, jeter l&rsquo;eau et enlever la peau des ris<\/li>\n<li>Ouvrir le four \u00e0 375\u00ba<\/li>\n<li>Faire revenir les l\u00e9gumes et les \u00e9pices 10 minutes dans la moiti\u00e9 du beurre<\/li>\n<li>Ajouter les ris et faire revenir 10 minutes de plus<\/li>\n<li>Retirer tous les ingr\u00e9dients de la po\u00eale; d\u00e9glacer au vin blanc et faire r\u00e9duire de moiti\u00e9<\/li>\n<li>Placer les ingr\u00e9dients dans une cocotte, ajouter le consomm\u00e9<\/li>\n<li>Amener \u00e0 \u00e9bullition et placer au four 30 \u00e0 45 minutes<\/li>\n<li>Retirer les ingr\u00e9dients du bouillon de cuisson et les garder au chaud<\/li>\n<li>Faire r\u00e9duire le bouillon jusqu&rsquo;\u00e0 1 1\/4 tasse environ<\/li>\n<li>Dans un petit chaudron, faire fondre le reste du beurre et ajouter la farine; faire cuire deux minutes sans roussir<\/li>\n<li>Ajouter au bouillon de cuisson et cuire pour \u00e9paissir<\/li>\n<li>Retirer du feu, ajouter les ris et les l\u00e9gumes, puis la cr\u00e8me (ne pas remettre sur le feu)<\/li>\n<li>Ajouter le persil et le jus de citron<\/li>\n<\/ol>\n<p>Servir avec un Graves, un Saint-Esprit ou un Bergerac.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La recette mythique de Jaco Chalifour. Glande bouillie, pour Mireille. \u00a0\u00c7a semble long mais c&rsquo;est tr\u00e8s simple et \u00e7a en vaut vraiment la peine. Rien de plus d\u00e9licieusement tendre qu&rsquo;une glande bouillie avec amour.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[54,18],"tags":[62,61,92,39],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ris de veau au vin blanc et \u00e0 la cr\u00e8me | Les recettes d&#039;enfer de Pierre<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.pierrecastonguay.com\/recettes\/ris-de-veau-a-la-creme-de-jaco-glande-bouillie-pour-mireille\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ris de veau au vin blanc et \u00e0 la cr\u00e8me | Les recettes d&#039;enfer de Pierre\" \/>\n<meta property=\"og:description\" content=\"La recette mythique de Jaco Chalifour. 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