Coeur De Veau Braisé Aux Carottes
|Veal heart/Lamb hearts - 6||2 (Veal Is Better)|
|Butter||4 Ounce (100 Gram)|
|Small carrots||2 Pound, scraped (900 Gram)|
|Onion||1 Large, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Dry white wine||1⁄4 Pint (150 Ml)|
|Parsley sprigs||1 , chopped|
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.
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.
13 On a serving dish, place the hearts and pour the sauce over them.
14 Garnish with chopped parsley and serve.