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4
Easy
Published 2024
Often it is the more modest parts of the calf that supply the most interesting dishes. This is because, in times gone by, the more expensive cuts were beyond the reach of country cooks. In a remote restaurant above the valley of the river Viaur, we were delighted to be served this version of a slowly cooked calf’s heart, which Monique, the patronne, assured us is even better allowed to cool overnight and served reheated the following day. Alas, fashions change; Monique, who was much admired