Full-bodied calf heart
Mains
Cook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Full-bodied calf heart
| EVS. little jævning | ||
| Coarse salt | ||
| Pepper | ||
| 1 | twig | Fresh lovage or 1 tsp dried |
| 1 | twig | Fresh thyme or 1 teaspoon dried thyme |
| 1 | Carrot | |
| 1 | kg | Calf's heart |
| 1 | bundle | Parsley |
| 1 | Shallots | |
| 20 | g | Fat |
| 2-3 | dl | Water or veal broth |
Instructions for Full-bodied calf heart
To prepare the Full-bodied calf heart recipe, please follow these instructions:
Rinse thoroughly and thoroughly clean the "worm" or allow the butcher to help. Remove tribes and tendons. Dip the heart with paper from the kitchen roll. Sprinkle some salt and pepper into the heart. Bowl of parsley. Assemble heart and fasten with meatballs. Sprinkle onion and carrot in fine pieces. Melt the grease into a saucepan. Brown heart, bowl of foie gras, thyme, onion, carrot and wet wood. Let the heart chop for approx. 2 hours. Take the heart out of the pan. Remove the meat needles. Smooth the cloud a little and taste it.
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