Calf's Heart aux Fines Herbes

Ingredients

• three calves' hearts
• an ounce and a half of butter
• a little salt
• a little pepper
• three chopped shallots

Method

1. 1

   Cut three calves' hearts in round or oval pieces, put them in a frying-pan in which you have melted an ounce and a half of butter, and, adding a little salt and pepper, cook gently, taking care to turn over until they are a good color on both sides, then drain them, leaving the butter in your pan, into which throw three chopped shallots.

2. 2

   Toss them for half a minute in your butter, which pour over your calf's heart, and, when serving, put a tablespoonful of chopped parsley on top.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 35. The excerpt below is the record exactly as published.

Calf's Heart aux Fines Herbes. Cut three calves' hearts in round or oval pieces, put them in a frying-pan in which you have melted an ounce and a half of butter, and, adding a little salt and pepper, cook gently, taking care to turn over until they are a good color on both sides, then drain them, leaving the butter in your pan, into which throw three chopped shallots

Cook this with the app: pantry check, scaling, and the assistant.