{"id":2440,"date":"2017-03-25T17:31:54","date_gmt":"2017-03-25T16:31:54","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=2440"},"modified":"2017-04-29T14:02:56","modified_gmt":"2017-04-29T13:02:56","slug":"huehnerfrikassee","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=2440","title":{"rendered":"H\u00fchnerfrikassee"},"content":{"rendered":"<p><em>H\u00f8nsefrikass\u00e9<\/em> (A-Magasinet, 10. februer 2017)<\/p>\n<div id=\"attachment_2441\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2017\/03\/H\u00fchnerfrikassee.png\"><img aria-describedby=\"caption-attachment-2441\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2017\/03\/H\u00fchnerfrikassee.png\" alt=\"H\u00fchnerfrikassee\" width=\"250\" height=\"166\" class=\"size-full wp-image-2441\" \/><\/a><p id=\"caption-attachment-2441\" class=\"wp-caption-text\">H\u00fchnerfrikassee<\/p><\/div>\n<p><strong>Zutaten:<\/strong><br \/>\n1 Suppenhuhn, gekocht (siehe Rezept <a href=\"http:\/\/rezepte.tarnold.org\/?p=2444&#038;preview=true\">H\u00fchnerbr\u00fche<\/a>), abgepult &ndash; 1 Liter der Fl\u00fcssigkeit aufheben!)<br \/>\n1 l H\u00f8nsekraft<br \/>\n50 g Hvetemel<br \/>\n50 g Sm\u00f8r<br \/>\n0,5-1 Blomk\u00e5l i sm\u00e5 buketter<br \/>\n3 Gulr\u00f8tter i tynne skive<br \/>\nEn skvett fl\u00f8te eller r\u00f8mme, ev. eggeplomme<br \/>\n1 lite glass t\u00f8rr sherry, hvitvin eller sider<br \/>\nEstragon<br \/>\nGressl\u00f8k eller persille<br \/>\nSalt<br \/>\nHvit pepper<br \/>\nRis eller br\u00f8d<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Smelt sm\u00f8ret i en dyp panne og r\u00f8r inn melet.<\/li>\n<li>Spe med kraften litt etter litt og la den koke opp mellom hver gang. Slik har du god kontroll p\u00e5 hvor tykt det endeliget resultatet blir. Lag den litt for tynn til \u00e5 begynne med, og la den forsiktig inn til riktig konsistens, minst 30 min.<\/li>\n<li>Tilset  blomk\u00e5l, gulr\u00f8tter, h\u00f8ne og vin, og la det sm\u00e5putre i et par minutter til gr\u00f8nnsakene er m\u00f8re.<\/li>\n<\/ul>\n<ul>\n<li>Ta av noe av sausen og r\u00f8r inn fl\u00f8te\/r\u00f8mme, eventuelt eggeplomme vispet sammen med en fl\u00f8teskvett (gir mer fyldighet).<\/li>\n<li>Hell tilbake i  kjelen og r\u00f8r inn. VIKTIG: Sausen m\u00e5 ikke koke opp igjen hvis du bruker eggelpomme, da sprekker den.<\/li>\n<li> Ha i urter til slutt.<\/li>\n<\/ul>\n<p>Server med ris eller godt br\u00f8d til<\/p>\n<p><strong>Fazit:<\/strong><br \/>\nNie gemacht.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<!-- \n\n<li>Tania & Arnold<\/li>\n\n -->\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>H\u00f8nsefrikass\u00e9 (A-Magasinet, 10. februer 2017) Zutaten: 1 Suppenhuhn, gekocht (siehe Rezept H\u00fchnerbr\u00fche), abgepult &ndash; 1 Liter der Fl\u00fcssigkeit aufheben!) 1 l H\u00f8nsekraft 50 g Hvetemel 50 g Sm\u00f8r 0,5-1 Blomk\u00e5l i sm\u00e5 buketter 3 Gulr\u00f8tter i tynne skive En skvett fl\u00f8te eller r\u00f8mme, ev. eggeplomme 1 lite glass t\u00f8rr sherry, hvitvin eller sider Estragon Gressl\u00f8k &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=2440\" class=\"more-link\">Continue reading &lsquo;H\u00fchnerfrikassee&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[44,14],"tags":[312,174,399,209,589,150,31,60,120,220,152,68,689,503,10,504,32],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2440"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2440"}],"version-history":[{"count":9,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2440\/revisions"}],"predecessor-version":[{"id":2463,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2440\/revisions\/2463"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2440"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2440"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2440"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}