{"version":"1.0","provider_name":"SBC","provider_url":"https:\/\/swissbaker.ch\/fr\/","author_name":"azureart","author_url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/pixel-ahoi\/","title":"Agneau pascal en p\u00e2te \u00e0 tresse","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"SzCmeF3N5u\"><a href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/agneau-pascal-en-pate-a-tresse\/\">Agneau pascal en p\u00e2te \u00e0 tresse<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/agneau-pascal-en-pate-a-tresse\/embed\/#?secret=SzCmeF3N5u\" width=\"600\" height=\"338\" title=\"&#8220;Agneau pascal en p\u00e2te \u00e0 tresse&#8221; &#8212; SBC\" data-secret=\"SzCmeF3N5u\" 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:\/\/swissbaker.ch\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/Rezept_Osterzopf-Lamm.jpeg","thumbnail_width":800,"thumbnail_height":449,"description":"\u00ab\u2009Bulletin\u2009\u00bb Richemont, janvier\u202f2019 Agneau pascal en p\u00e2te \u00e0 tresse (4725 g)3750 g&nbsp;&nbsp; &nbsp;p\u00e2te \u00e0 tresse au beurre&nbsp; 100 g&nbsp;&nbsp; &nbsp;dorure ; pour badigeonner&nbsp; 250 g&nbsp;&nbsp; &nbsp;finot de froment ; pour saupoudrer et fa\u00e7onner&nbsp; 505 g&nbsp;&nbsp; &nbsp;meringage avec f\u00e9cule&nbsp; 100 g&nbsp;&nbsp; &nbsp;glace royale 1 : 5 ; pour les yeux&nbsp;&nbsp;&nbsp; 20 g&nbsp;&nbsp; &nbsp;Scrivosa, brune ; pour les yeux Meringage avec f\u00e9cule [&hellip;]"}