You will need
    • calf heart;
    • salt;
    • ground white pepper;
    • vegetable oil;
    • butter;
    • onions shallots;
    • fresh mushrooms;
    • soup greens;
    • dry white wine;
    • the creme fraiche.
Put no less than one hour fresh veal heart in cold water, so that from it came all the blood. If necessary, cut all that excess fat. After that, rinse it under cold water and blot it with a paper towel, cut in half (weight of the heart should be about 750-800 grams). Remove all the tape, cartilage and veins. Salt and pepper freshly ground white pepper. Put the pan on fire and heat 1 tablespoon of vegetable oil and 1 tablespoon butter. Much fry in butter half calf hearts, then close the pan with a lid and simmer for about 10 minutes over low heat.
Prepare the sauce. This peel 3 medium onions-shallots and finely chop the rest. Take 150 grams of fresh mushrooms, trim the bottom of the legs, wipe with a paper towel (washing them is not necessary) and cut into slices, and soup greens - julienne. Take a small pan and heat it 40 grams of butter, put into it the onions and mushrooms and simmer for 10 minutes. Add 125 milliliters of white wine and boil down a bit. Mix with 4 tablespoons of crème fraîche and cook for a few minutes.
Half roasted veal hearts cut into thin slices on a platter and pour over cooked sauce. Heart inside should be pale pink. Serve with dumplings or salad. Drinking good white Burgundy.