{"id":1626,"date":"2025-12-13T13:12:51","date_gmt":"2025-12-13T12:12:51","guid":{"rendered":"https:\/\/gourmet-club-trier.de\/?p=1626"},"modified":"2025-12-13T13:12:51","modified_gmt":"2025-12-13T12:12:51","slug":"terrine-von-der-gans-mit-foie-gras-kastanie-im-spinatmantel","status":"publish","type":"post","link":"https:\/\/gourmet-club-trier.de\/index.php\/2025\/12\/13\/terrine-von-der-gans-mit-foie-gras-kastanie-im-spinatmantel\/","title":{"rendered":"Terrine von der Gans mit Foie gras &amp; Kastanie im Spinatmantel"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Zutaten f\u00fcr 4 Personen:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400gr G\u00e4nsefleisch (z. B. Keulenfleisch, fein zerpfl\u00fcckt)<\/li>\n\n\n\n<li>200gr frischer Spinat blanchiert<\/li>\n\n\n\n<li>100gr Foie gras<\/li>\n\n\n\n<li>6-80gr gekochte Kastanien<\/li>\n\n\n\n<li>1 Ei<\/li>\n\n\n\n<li>100ml Sahne<\/li>\n\n\n\n<li>1EL Cognac oder Portwein<\/li>\n\n\n\n<li>Salz, Pfeffer, Muskat<\/li>\n\n\n\n<li>Butter und Backpapier<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Zubereitung:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Terrinenform buttern und mit Backpapier auslegen<\/li>\n\n\n\n<li>Spinat auf Boden und Seiten der Form legen<\/li>\n\n\n\n<li>2\/3 des G\u00e4nsefleisches p\u00fcrieren, mit Ei, Sahne und Gew\u00fcrzen zu einer glatten Farce verarbeiten<\/li>\n\n\n\n<li>restliches G\u00e4nsefleisch grob untermischen<\/li>\n\n\n\n<li>Foie gras und Kastanien hacken, als F\u00fcllung in der Mitte einlegen<\/li>\n\n\n\n<li>mit restlicher Farce bedecken und mit Spinat abschlie\u00dfen<\/li>\n\n\n\n<li>im Wasserbad bei 160\u00b0 ca. 50-60 Minuten garen<\/li>\n\n\n\n<li>\u00fcber Nacht abk\u00fchlen und durchziehen lassen<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten f\u00fcr 4 Personen: Zubereitung:<\/p>\n","protected":false},"author":3,"featured_media":1622,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1626","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-allgemein"],"_links":{"self":[{"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/posts\/1626","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/comments?post=1626"}],"version-history":[{"count":1,"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/posts\/1626\/revisions"}],"predecessor-version":[{"id":1627,"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/posts\/1626\/revisions\/1627"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/media\/1622"}],"wp:attachment":[{"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/media?parent=1626"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/categories?post=1626"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/tags?post=1626"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}