Recipe: Veal Hearts

Name: Coeurs de veau
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 portions
Ingredients: 6 tranches fines de lard (frais ou fumé); Pour la farce :1 gros oignon; 150 g de chair à saucisse moitié porc moitié veau pas trop grasse; 200 g de pain de mie trempé dans du lait et essoré à la main; persil plat haché2 gousses d'ail dégermées, écrasées et hachée; quelques feuilles d'estragon hachées ou séchées; 1 œuf fermier; 1 noix de beurre; 1 pincée de muscade; sel poivre du moulin; Pour la cuisson :30 cl de bouillon ou une équivalence + 30 cl d'eau; 1 verre de vin blanc sec(10 cl); Pour la garniture :600 g de carottes de sable épluchées et émincées d'environ 1cm d'épaisseur; 50 g de raisins blonds secs

By chef patrick ★ ★ ★ ★ ★ 5/5 (6 reviews) Meat

Prep 30 min

Cook 90 min

Total 2h

Servings 6 serv.

The recipe for stuffed veal hearts as in St Adèle comes from our special Canada menu

Ingredients for 6 servings

6 thin slices of bacon (fresh or smoked)

For the stuffing:

1 large onion
150 g of sausage meat half pork half veal not too fatty
200 g of sandwich bread soaked in milk and wrung out by hand

chopped flat parsley

2 cloves of garlic with germ removed, crushed and chopped
a few leaves of tarragon chopped or dried
1 farm egg
1 knob of butter
1 pinch of nutmeg
salt and ground pepper

For cooking:

30 cl of broth or equivalent + 30 cl of water
1 glass of dry white wine (10 cl)

For garnish:

600 g of peeled sand carrots sliced approximately 1cm thick
50 g of dried golden raisins

Step-by-step directions

1 If you can make the stuffing the evening before, that will be better, because it will be able to gain maximum flavor.

2 Finely slice your onion and brown it in butter to get a nice color, season and let cool.

3 In a large salad bowl, put the sausage meat, the soaked and well wrung out bread, the parsley, garlic, tarragon, egg, onions then salt, ground pepper and pinch of nutmeg.

4 Mix with your clean hand all the elements so that your stuffing is uniform then cover with plastic wrap and reserve in the refrigerator.

5 Preheat your oven to 180°C (th6).

6 Open your hearts in half without going all the way to the end (butterfly style), carefully remove the blood clot that is in the center, wash them well and thoroughly with cold water then dry them.

7 Stuff the hearts with your mixture, close them again then surround them with 3 strips of pork belly and tie them up so they stay well closed.

8 In a large oven-safe casserole, put butter and a little oil then brown the hearts on all sides.

9 Add the white wine, broth and water and bring to a boil, season and finally add the sliced carrots and raisins.

10 Place your casserole in the middle of the oven co

Bouillon de poule Plat canadien Canada