{"version":"1.0","provider_name":"Cuisine","provider_url":"https:\/\/blogs.churlaud.com\/cuisine","author_name":"Olivier","author_url":"https:\/\/blogs.churlaud.com\/cuisine\/author\/olivier\/","title":"Foie Gras de Martine C. - Cuisine","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"aLlEQOtSOc\"><a href=\"https:\/\/blogs.churlaud.com\/cuisine\/2023\/12\/25\/foie-gras-de-martine-c\/\">Foie Gras de Martine C.<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/blogs.churlaud.com\/cuisine\/2023\/12\/25\/foie-gras-de-martine-c\/embed\/#?secret=aLlEQOtSOc\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Foie Gras de Martine C.\u00a0\u00bb &#8212; Cuisine\" data-secret=\"aLlEQOtSOc\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/blogs.churlaud.com\/cuisine\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/blogs.churlaud.com\/cuisine\/wp-content\/uploads\/sites\/3\/2023\/12\/IMG-20231228-WA0004.jpg","thumbnail_width":1599,"thumbnail_height":1200,"description":"Foie Gras de canard&nbsp;: 450 \u00e0 500g Ingr\u00e9dients pour 500g Achat du foie Le foie doit \u00eatre \u00e0 la fois ferme et souple sous la pression, du doigt (comme une cuisse humaine)Sa teinte doit \u00eatre ivoire oui blanc ros\u00e9.Un foie trop mou et bien blanc fondra \u00e0 la cuisson. Bonne marque&nbsp;: Monfort, reflets de france [&hellip;]"}