Blanquettes of Calves' Hearts
From Lessons in cooking through preparation of meals, 1912
Serves 4
Serve at once.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 146. The excerpt below is the record exactly as published.
BLANQUETTES OF CALVES' HEARTS BOILED RICE GREEN PEAS KIDNEY BEAN SALAD PINEAPPLE SNOW Blanquettes of Calves' Hearts Wash 2 calves' hearts thoroughly in cold water and cut into I inch cubes. Put ihem into a saucepan, cover with i qt boiling water, boil up, skim, then simmer gently for 2 h. When tender, mix together 3 T butter and 3 T flour, add 2 c of the liquor in which the hearts were cooked, stir until boiling, add i t salt and a dash of pepper. Beat i egg
Cook this with the app: pantry check, scaling, and the assistant.