Coeur De Veau Braisé Aux Carottes Recipe
Ingredients
| Veal hearts - 2 or | ||
| Lamb hearts - 6 (veal are better) | ||
| Butter | 100 Gram | |
| Small new carrots - 900 g / 2 lb , scraped | ||
| Large onion - 1, finely chopped | ||
| Bouquet garni | ||
| Garlic | 1 Clove (5gm), crushed | |
| Dry white wine | 150 Milliliter | |
| Water | 4 Tablespoon | |
| Salt | To Taste | |
| Pepper | 1 | |
| Parsley sprigs | 1 , chopped | |
Directions
GETTING READY
1 In a bowl, place the hearts and leave them under cold running water for about 2 hours to clean them throughly.
2 Dry well and trim off the fat.
MAKING
3 In a heavy bottom casserole, seal the hearts with half the butter.
4 Add the whole carrots to the casserole and toss gently until well coated.
5 Add the onion and cook until transparent.
6 Add the bouquet garni along with crushed garlic and pour in the white wine.
7 Place covered in the oven at 350 degrees farenheit (180° C/Gas Mark 4 ) for 25 - 30 minutes for the lamb hearts, or 45 minutes for the veal.
8 Remove the hearts and vegetables when soft and keep warm.
9 To the juices in the same pan, add water and butter .
10 Add salt and pepper for seasoning.
11 Heat until well blended and pass throuh a fine sieve.
12 If using veal hearts, keep the sauce warm and cut the hearts into slices. Leave the lamb hearts whole.
SERVING
13 On a serving dish, place the hearts and pour the sauce over them.
14 Garnish with chopped parsley and serve.
1 In a bowl, place the hearts and leave them under cold running water for about 2 hours to clean them throughly.
2 Dry well and trim off the fat.
MAKING
3 In a heavy bottom casserole, seal the hearts with half the butter.
4 Add the whole carrots to the casserole and toss gently until well coated.
5 Add the onion and cook until transparent.
6 Add the bouquet garni along with crushed garlic and pour in the white wine.
7 Place covered in the oven at 350 degrees farenheit (180° C/Gas Mark 4 ) for 25 - 30 minutes for the lamb hearts, or 45 minutes for the veal.
8 Remove the hearts and vegetables when soft and keep warm.
9 To the juices in the same pan, add water and butter .
10 Add salt and pepper for seasoning.
11 Heat until well blended and pass throuh a fine sieve.
12 If using veal hearts, keep the sauce warm and cut the hearts into slices. Leave the lamb hearts whole.
SERVING
13 On a serving dish, place the hearts and pour the sauce over them.
14 Garnish with chopped parsley and serve.
Chef
