VEAL HEART PARMENTIER
With this recipe, it even happens that those who do not like organ meats start to love the heart! Adding a little gingerbread spice makes all the difference!
* Gingerbread spice recipe: 1 tsp of cinnamon, 1 tsp of ginger, 1 tsp of nutmeg, 1 tsp of cloves and 4 tsp of seeds ‘green anise (be careful, green anise seeds are not star anise, also called star anise!)
Per person :
½ small veal heart
1 carrot
1 leek
Salt and pepper
2 nice potatoes (or more)
1 tsp of butter
1 bay leaf
Per potato, 1 p to 3 fingers of ground gingerbread spices *
Peel the vegetables. Cut the heart, carrot and leek into pieces, place them in a casserole dish, add the potatoes left whole, the bay leaf, pepper but do not salt. Add water to the height and cook over low heat 15 to 20 min (until the potatoes are cooked). Remove them and in an ovenproof dish, mash them with the potato masher until you obtain a very firm purée. Salt, add the butter, spices, mix and distribute evenly in the dish. Remove the bay leaf, drain (do not discard the cooking stock) the meat and vegetables then finely slice them with a knife or food processor. Season with salt and pepper, mix to obtain a moist and supple stuffing (if necessary add a little hot broth). Distribute the stuffing evenly over the mash, pour 2 tablespoons of broth, put in the oven without preheating and heat 15 min Th 7 (210 °). Serve hot with a nice green salad. Nice cuisine to all, Régine