{"id":751,"date":"2019-11-07T18:30:41","date_gmt":"2019-11-07T17:30:41","guid":{"rendered":"http:\/\/www.disciplene.dk\/?p=751"},"modified":"2019-12-05T17:06:19","modified_gmt":"2019-12-05T16:06:19","slug":"snak-aed-414","status":"publish","type":"post","link":"https:\/\/www.disciplene.dk\/?p=751","title":{"rendered":"Snak &#038; \u00c6d 414"},"content":{"rendered":"\n<p><strong>Canap\u00e9e P\u00e2t\u00e9 de Foie-gras<\/strong><\/p>\n\n\n\n<p>En skive pate anrettes p\u00e5 en tallerken med:<\/p>\n\n\n\n<p><span style=\"text-decoration: underline;\">R\u00f8dl\u00f8gskompot<\/span><br>R\u00f8dl\u00f8g i b\u00e5de koges m\u00f8re i r\u00f8dvinseddike. Afk\u00f8les.<\/p>\n\n\n\n<p><span style=\"text-decoration: underline;\">Figenkompot<\/span><br>Figner i 8 b\u00e5de koges op med balsamico. Afk\u00f8les.<\/p>\n\n\n\n<p>Hertil tynde skiver spr\u00f8dristet br\u00f8d.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Canard R\u00f4ti a la Beaujolaise<\/strong><\/p>\n\n\n\n<p>En hel and fl\u00e6kkes i ryggen, renses for lunger, blod osv.<br>Anden sm\u00f8res med olivenolie og krydres med salt og kv\u00e6rnpeber.<br>Steges; udbredt, p\u00e5 bradepande u\/papir ved 220 i ca. 50-60 minutter, hviler.<\/p>\n\n\n\n<p>Anden parteres\/sk\u00e6res fra skroget, som stilles tilbage i ovnen 15-30 minutter med \u00bd l vand.<\/p>\n\n\n\n<p><span style=\"text-decoration: underline;\">Sauce Poivrade<\/span><br>I en pande afbr\u00e6ndes friskkv\u00e6rnet sort peber, en sp.ske sukker drysses i og karamelliseres hurtigt uden at br\u00e6nde og straks tils\u00e6ttes \u00bd fl. r\u00f8dvin son nu koges ned til det halve.<\/p>\n\n\n\n<p>Fonden fra anden j\u00e6vnes med \u201ddemi glace\u201d og blandes med vin\/peberfonden.<br>Koges ned til passende konsistens, smages til med lidt brandy og sigtes.<br>Ipiskes nu lidt koldt sm\u00f8r &#8211; lige f\u00f8r serveringen.<\/p>\n\n\n\n<p><span style=\"text-decoration: underline;\">Pommes Duchesse<\/span><br>Bagekartofler skr\u00e6lles og koges u\/salt, vandet fra og mos med rigelig sm\u00f8r og \u00e6ggeblomme, salt og fin hvid peber.<br>Rulles til kugler, som vendes med hakket mandel.<br>Bages p\u00e5 papir ved 180 grd i ca. 12-15 minutter.<\/p>\n\n\n\n<p><span style=\"text-decoration: underline;\">Servering<\/span><br>Anden steges f\u00e6rdig i meget varm ovn og pateres i over, underl\u00e5r samt overvinge og brystet i to dele p\u00e5 en varm tallerken (4 prs. pr. and) saucen ved samt 3 Duchesskartofler.<\/p>\n\n\n\n<p><span style=\"text-decoration: underline;\">La Salade st. Martin<\/span><br>Julesalat i hele blade (gule\/r\u00f8de) anrettes i stjerneform p\u00e5 sm\u00e5 tallerkener.<br>Tynde skiver mango l\u00e6gges i midten, en smule finthakket r\u00f8d chili og saft\/k\u00e6rner af \u00bd passionsfrugt kommes over.<br>Pynt med gr\u00f8nne blade og evt. lidt olie.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Canap\u00e9e P\u00e2t\u00e9 de Foie-gras En skive pate anrettes p\u00e5 en tallerken med: R\u00f8dl\u00f8gskompotR\u00f8dl\u00f8g i b\u00e5de koges m\u00f8re i r\u00f8dvinseddike. Afk\u00f8les. FigenkompotFigner i 8 b\u00e5de koges op med balsamico. Afk\u00f8les. Hertil tynde skiver spr\u00f8dristet br\u00f8d. Canard R\u00f4ti a la Beaujolaise En hel and fl\u00e6kkes i ryggen, renses for lunger, blod osv.Anden sm\u00f8res med olivenolie og krydres &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.disciplene.dk\/?p=751\" class=\"more-link\">L\u00e6s videre<span class=\"screen-reader-text\"> &#8220;Snak &#038; \u00c6d 414&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[4,5,2],"tags":[],"class_list":["post-751","post","type-post","status-publish","format-standard","hentry","category-forretter","category-hovedretter","category-opskrifter"],"_links":{"self":[{"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=\/wp\/v2\/posts\/751","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=751"}],"version-history":[{"count":1,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=\/wp\/v2\/posts\/751\/revisions"}],"predecessor-version":[{"id":752,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=\/wp\/v2\/posts\/751\/revisions\/752"}],"wp:attachment":[{"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}