*  Exported from  MasterCook  *
 
                              LOVE IN DISGUISE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Pigs' hearts
    1       sm           Onion
    4       oz           Fresh breadcrumbs
                         Bay leaves
                         Parsley
    2                    Lemons (zest only)
    1                    Egg -- beaten with milk
    2       tb           Milk -- to beat with egg
    2       ts           Wine vinegar
                         French mustard
   15       oz           Canned tomatoes
                         A little stock
    2       oz           Butter
    1       oz           Well-seasoned flour
                         Few spoonfuls yoghurt (opt.)
 
   You may get 2 or 3 large hearts for this weight or several smaller ones.
   Whatever the size, they will be slashed; this is normal.  Wash the hearts
   and trim away waste - fat, membrane, gristle and arteries.  Soak in lightly
   salted water for 10 minutes then rinse, drain and dry well.  Chop the onion
   finely and soften it in 1 oz butter.  Away from the heat stir in the
   breadcrumbs, lemon zest, 4 tablespoons parsley and lots of salt and pepper.
   Bind with the egg and milk.  Use the mixture to stuff the heart cavities,
   and secure the openings with toothpicks or cocktail sticks - there is no
   need to make perfect closures.
   
   Whizz the tomatoes in a blender, stir in the vinegar and add enough stock
   to make up to 1 pint.  Dust the hearts thoroughly with the well-seasoned
   flour.  Melt 1 oz butter in a flameproof casserole, stir in the leftover
   flour and let it brown a little.  Blend in the tomato mixture and make a
   smooth, bubbling hot sauce.  Lay the prepared hearts in the sauce and tuck
   the bay leaves among them.  Cover with greaseproof paper and the lid, and
   cook at 325 F (160 C) gas mark 3 for 1 hour.  Turn the hearts gently and
   continue cooking for 1 to 1-1/2 hours more until meat is beautifully
   tender.
   
   Transfer the hearts to a warmed serving dish.  Stir the mustard into the
   sauce, add salt and pepper to taste - and carefully blend in the yoghurt if
   liked.  Pour the sauce over the hearts, scatter lavishly with chopped
   parsley and serve with boiled potatoes or noodles.
   
   Source: Philippa Davenport in “Country Living” (British) October 1987.
   Typed for you by Karen Mintzias
  
 
 
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