119 Salmi of Goose Hearts

Name: Salmi of Goose Hearts (Brouet de cœurs d’oie)
Yield: For two people
Cuisine: French
Ingredients: a sliver of garlic (optional); 100 g (3½ oz) onions, finely sliced; 1 teaspoon chopped parsley; 7 tablespoons veal stock; 5 tablespoons red wine; 8 small cauliflower florets; 40 g (1½ oz) French beans; 10 small button mushrooms; 10 pickling onions; 1 teaspoon olive oil; 8 goose hearts or 12 chicken hearts, with fat removed; 8 goose hearts or 12 chicken hearts, with fat removed

Brouet de cœurs d’oie

Preparation info

For
two
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

8 goose hearts or 12 chicken hearts, with fat removed
1 teaspoon olive oil

Europe
France
Main course
Gluten-free
Mediterranean

Method

Cook all the vegetables for the sauce, all in the same pan of boiling water, the onions for fifteen minutes, the cauliflower florets for ten minutes and the mushrooms and French beans for five minutes. Keep hot in their cooking liquid.

Preparing the sauce

Sauté the sliced onions ‘à sec’,