Cœur de Veau à la Bourgeoise (Calf's Heart, Bourgeoise Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 calf's heart
- purified roasting fat
- Pièce de Bœuf à la Bourgeoise (the same preparation
Instructions
- Brown the calf's heart very evenly in purified roasting fat.
- Then treat it exactly as for Pièce de Bœuf à la Bourgeoise, keeping all the proportions in scale.