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	<title>1001 d&#233;lices</title>
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	<description>D&#233;licieuses recettes de cuisine, faciles &#224; r&#233;aliser, class&#233;es par th&#232;mes, cat&#233;gories ou par ingr&#233;dients. Recettes test&#233;es et comment&#233;es par la d&#233;licieuse communaut&#233; de 1001 d&#233;lices.</description>
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		<title>Foie gras &#224; la normande</title>
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		<dc:date>2006-04-20T08:32:40Z</dc:date>
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		<dc:subject>Express</dc:subject>
		<dc:subject>Foie gras</dc:subject>
		<dc:subject>Pomme</dc:subject>

		<description>&lt;p&gt;Faite r&#233;duire un grand verre de porto, en y faisant cuire les pommes. Faire cuire le foie&lt;/p&gt;

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&lt;a href="https://1001delices.com/recettes/entrees-et-salades/entrees/entrees-chaudes/" rel="directory"&gt;Entr&#233;es Chaudes&lt;/a&gt;

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		<title>Foie gras sur toast de pain d'&#233;pices, poire caram&#233;lis&#233;e, coulis au sirop de Li&#232;ge</title>
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		<dc:date>2005-01-25T13:31:51Z</dc:date>
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		<dc:subject>Fruits</dc:subject>
		<dc:subject>Express</dc:subject>
		<dc:subject>Foie gras</dc:subject>

		<description>&lt;p&gt;Faites confire les poires &#224; feu doux. Faites r&#233;duire le porto avec le sirop de li&#232;ge. Grillez le pain d'&#233;pices&lt;/p&gt;

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&lt;a href="https://1001delices.com/recettes/entrees-et-salades/entrees/entrees-chaudes/" rel="directory"&gt;Entr&#233;es Chaudes&lt;/a&gt;

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		<title>Terrine de foie gras au vin de noix et champignons miell&#233;s</title>
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		<dc:date>2004-11-26T10:05:23Z</dc:date>
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		<dc:creator>Gatino</dc:creator>


		<dc:subject>Champignons</dc:subject>
		<dc:subject>Foie gras</dc:subject>

		<description>&lt;p&gt;D&#233;nervez le foie gras, cuisez la terrine. Po&#234;lez les les champignons, versez le cidre, le miel et le paprika&lt;/p&gt;

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&lt;a href="https://1001delices.com/recettes/entrees-et-salades/entrees/entrees-chaudes/" rel="directory"&gt;Entr&#233;es Chaudes&lt;/a&gt;

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		<title>Canette r&#244;tie aux pruneaux fourr&#233;s au foie gras</title>
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		<dc:date>2004-07-09T05:09:52Z</dc:date>
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		<dc:creator>Pichnouky</dc:creator>


		<dc:subject>Volailles</dc:subject>
		<dc:subject>Fruits</dc:subject>
		<dc:subject>Foie gras</dc:subject>

		<description>&lt;p&gt;Farcir la canette avec 6 pruneaux d&#233;noyaut&#233;s et la cr&#232;me fra&#238;che, enfourner. Fourrer les pruneaux&lt;/p&gt;

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		<title>Foie gras &#224; l'Armagnac</title>
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		<dc:date>2003-01-03T05:08:43Z</dc:date>
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		<dc:creator>Chef anonyme</dc:creator>


		<dc:subject>Foie gras</dc:subject>

		<description>&lt;p&gt;Faire dorer au fou le pain-mie et beurrez-le ensuite tr&#232;s largement (beurre frais). Posez les tranches assez &#233;paisses de foie gras sur les canap&#233;s...&lt;/p&gt;

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