Pig hearts in cream sauce with mashed potatoes and jelly

Ingredients for Pig hearts in cream sauce with mashed potatoes and jelly

Instructions for Pig hearts in cream sauce with mashed potatoes and jelly

To prepare the Pig hearts in cream sauce with mashed potatoes and jelly recipe, please follow these instructions:

Hearts cleansed of fat and sinew, and skærres in the quarters. Brown the butter in a frying pan and the hearts of Brown well. Water poured over so it just covers, salt, pepper and parsley added and the lid is on. Hearts boils 3-4 hours at low heat.

Hearts fished up and kept warm. Væden sieve into a saucepan in which cream is added. The sauce is cooked up and smoothed over, if desired with a little meljævning, suit, add and season with salt and pepper. The hearts are added back in the sauce and warmed up a bit.

Serve with mashed potatoes and lingonberries.