Full-bodied calf heart

Cook time: 0 min.
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.