{"id":607,"date":"2015-02-23T12:19:16","date_gmt":"2015-02-23T17:19:16","guid":{"rendered":"http:\/\/www.pierrecastonguay.com\/recettes\/?p=607"},"modified":"2017-12-05T15:03:44","modified_gmt":"2017-12-05T20:03:44","slug":"bouillon-de-fondue-chinoise","status":"publish","type":"post","link":"http:\/\/www.pierrecastonguay.com\/recettes\/bouillon-de-fondue-chinoise\/","title":{"rendered":"Bouillon de fondue chinoise"},"content":{"rendered":"<p>Voici, pour le plus grand plaisir de ceux qui ont eu le plaisir de se la taper \u00e0 r\u00e9p\u00e9tition certains\u00a0dimanches soir, la seule et unique recette de mon bouillon de fondue chinoise, dont l&rsquo;origine se perd dans la nuit des temps mais est attribuable \u00e0 Michel Duval, qui n&rsquo;a pas \u00e9t\u00e9 revu depuis que je lui ai piqu\u00e9 cette recette un soir o\u00f9 il nous l&rsquo;a concoct\u00e9 chez C\u00e9line Harvey. On parle des ann\u00e9es 70, l\u00e0. Si vous avez des probl\u00e8mes avec vos reins, oubliez \u00e7a, il y a trop de sel sous une forme ou une autre pour que vous puissiez y survivre. Pr\u00e9paration typique de l&rsquo;\u00e9poque, mais combien savoureuse!<\/p>\n<p>P.S. c&rsquo;est la plus laide photo de caquelon que j&rsquo;aie pu trouver libre de droits.<\/p>\n<p><!--more--><\/p>\n<h2>Ingr\u00e9dients<\/h2>\n<ul>\n<li>1 bte de consomm\u00e9 de boeuf<\/li>\n<li>30 oz. d&rsquo;eau<\/li>\n<li>1 c. soupe bouillon de boeuf<\/li>\n<li>1 c. soupe bouillon de poulet<\/li>\n<li>1 enveloppe de soupe \u00e0 l&rsquo;oignon<\/li>\n<li>1 c. th\u00e9 sel de c\u00e9leri<\/li>\n<li>1\/2 c. th\u00e9 sel assaisonn\u00e9<\/li>\n<li>1\/2 c. th\u00e9 estragon<\/li>\n<li>1\/4 c. th\u00e9 thym<\/li>\n<li>1\/4 c. th\u00e9 fines herbes<\/li>\n<li>1 1\/2 tasse d&rsquo;eau<\/li>\n<li>1 c. soupe f\u00e9cule de ma\u00efs<\/li>\n<\/ul>\n<h2>Pr\u00e9paration<\/h2>\n<ol>\n<li>Ajouter tous les ingr\u00e9dients (jusqu&rsquo;aux fines herbes) et porter \u00e0 \u00e9bullition;<\/li>\n<li>M\u00e9langer l&rsquo;eau et la f\u00e9cule, ajouter\u00a0au bouillon et reporter \u00e0 \u00e9bullition.<\/li>\n<\/ol>\n<p>\u00c9videmment, \u00e7a va avec la <a href=\"http:\/\/www.pierrecastonguay.com\/recettes\/sauce-du-diable\/\">sauce du diable<\/a> \u00e0 Pierre et <a href=\"http:\/\/www.pierrecastonguay.com\/recettes\/sauce-aux-oignons-verts-et-curry\/\">celle aux oignons verts et curry<\/a> \u00e0 There.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Voici, pour le plus grand plaisir de ceux qui ont eu le plaisir de se la taper \u00e0 r\u00e9p\u00e9tition certains\u00a0dimanches soir, la seule et unique recette de mon bouillon de fondue chinoise, dont l&rsquo;origine se perd dans la nuit des temps mais est attribuable \u00e0 Michel Duval, qui n&rsquo;a pas \u00e9t\u00e9 revu depuis que je &hellip; <a href=\"http:\/\/www.pierrecastonguay.com\/recettes\/bouillon-de-fondue-chinoise\/\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">Bouillon de fondue chinoise<\/span>  <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":609,"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":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[16,54,41],"tags":[110,103],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bouillon de fondue chinoise | Les recettes d&#039;enfer de Pierre<\/title>\n<meta name=\"robots\" content=\"index, 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