Veal Heart with Pork and Herb Stuffing Recipe
Summary
Difficulty LevelBit DifficultHealth IndexJust Enjoy
Ingredients
| One 1 1/2 lb. Veal heart, fat, tubes and fibrous tissue removed, the top half cut vertically into 6 slices of equal width | ||
| Caul | 2 Ounce, drained | |
| Pork rind | 3 Ounce | |
| Lard | 1 Tablespoon | |
| Onions | 3 Small, sliced | |
| Garlic | 1 Clove (5gm), chopped | |
| Bouquet garni | 1 Small | |
| 3 medium-sized young carrots, thickly sliced | ||
| 2 1/2 cups meat stock | ||
| Beurre manie | 2 Tablespoon | |
| Pork and herb stuffing | ||
| Ground pork | 1/4 Pound | |
| Shallots | 2 | |
| Parsley sprigs | 3 | |
| Tarragon sprig | 1 | |
| Garlic | 1 Clove (5gm) | |
| 1 slice firm-textured white bread, crusts removed, soaked in milk and squeezed | ||
| 1 egg, lightly beaten | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
To make the stuffing, chop together the shallots, parsley and tarragon and garlic.
Mash the bread with the shallot mixture, stir in the pork, then add the egg, salt and pepper.
Beat the mixture into a smooth paste.
Fry a little of the mixture to taste it and check the seasoning.
Stuff the mixture between the slices cut in the top of the heart.
When the heart is well filled, squeeze it in your hand to restore it as nearly as possible to its original shape.
Spread out the caul, fold it in half and wrap the heart in it; sew the edges of the caul together.
In a heavy casserole or saucepan just large enough to hold the heart, combine the lard and pork rind, placing the rind with its fat side downward.
Set over low heat and cook until the lard melts.
Then add the onions, garlic, bouquet garni, carrots and the heart.
Pour in enough stock to cover the heart and bring the liquid to a boil.
Reduce the heat to low, cover and simmer for three and one half to four hours, turning the heart several times.
Transfer the heart to a cutting board to rest.
Remove the bouquet garni from the sauce remaining in the casserole and discard it.
If the sauce is not thick and syrupy, add the beurre manie and, stirring with a wooden spoon, cook until the sauce thickens and comes to a boil.
Carefully cut and remove the thread from the heart, then slice it crosswise.
Arrange the heart slices on a warmed platter and place the carrots and onions around them.
Strain the sauce, return it to the heat and bring it to a boil, then pour it over the heart and vegetables.
Mash the bread with the shallot mixture, stir in the pork, then add the egg, salt and pepper.
Beat the mixture into a smooth paste.
Fry a little of the mixture to taste it and check the seasoning.
Stuff the mixture between the slices cut in the top of the heart.
When the heart is well filled, squeeze it in your hand to restore it as nearly as possible to its original shape.
Spread out the caul, fold it in half and wrap the heart in it; sew the edges of the caul together.
In a heavy casserole or saucepan just large enough to hold the heart, combine the lard and pork rind, placing the rind with its fat side downward.
Set over low heat and cook until the lard melts.
Then add the onions, garlic, bouquet garni, carrots and the heart.
Pour in enough stock to cover the heart and bring the liquid to a boil.
Reduce the heat to low, cover and simmer for three and one half to four hours, turning the heart several times.
Transfer the heart to a cutting board to rest.
Remove the bouquet garni from the sauce remaining in the casserole and discard it.
If the sauce is not thick and syrupy, add the beurre manie and, stirring with a wooden spoon, cook until the sauce thickens and comes to a boil.
Carefully cut and remove the thread from the heart, then slice it crosswise.
Arrange the heart slices on a warmed platter and place the carrots and onions around them.
Strain the sauce, return it to the heat and bring it to a boil, then pour it over the heart and vegetables.
Chef
