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Hearts Bonne-Femme    HT   MC     French    40mins

Serves 4     Hot   Offal  Pork Vegetables  Herbs   Main course  Gluten Wheat Free Eggless  France  Europe



2 Calves Hearts

100g/4oz Butter

600ml/20fl.oz. Fresh Beef Stock

Bouquet Garni

175g/6oz Streaky Bacon

225g/8oz Button Onions

900g/2lb Potatoes, peeled and cubed

2 tbsp Oil

Salt and Pepper

2 tbsp Redcurrant Jelly (check ingredients)

1 tbsp Fresh Parsley, chopped





1. Prepare hearts, wash thoroughly and pat dry with kitchen paper. Heat 50g/2oz of the butter in casserole, add hearts and brown on all sides. Pour in the stock, add the  bouquet garni, cover and simmer for 1 hours until tender.


2. Meanwhile, cut the streaky bacon into fine strips. Peel onions.


3. Bring a saucepan of lightly salted water to the boil, add the onions and cook for 5 minutes, then add the potatoes and cook for a further 5 minutes. Drain well.


4. In frying pan, heat remaining butter and oil. Add streaky bacon and fry gently till golden, then add potatoes, onions, salt and pepper and cook until golden brown, turning mixture occasionally.


5. Remove the hearts from the casserole and place on warm serving dish. Keep hot. Reduce the liquid in casserole over high heat to about 150ml/5 fl.oz. then stir in the recurrent jelly.


6. Pour over vegetables in frying pan, cook for 2 minutes, then remove vegetables and arrange around hearts. Spoon over cooking juices and serves sprinkle with parsley. Serve hot.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


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