Description
Bercy sauce, originally from the district of Bercy, which is located in the East of the French capital. Thick, rich, hearty and very tasty!
Ingredients
-
The pie
500 g
-
Flour
0.5 cup
-
Onion
200 g
-
Butter
50 g
-
Wine white semi-dry
100 ml
-
Broth
400 ml
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Salt
-
Black pepper
-
Vegetable oil
Cooking
Hearts wash, dry and trim the veins.
Connect the hearts with flour,
mix well.
Place in a sieve and carefully shake to light "glaze".
Sauté the offal in the pan with well-heated vegetable oil.
Use a slotted spoon to put the hearts in a separate bowl.
Onion cut into small cubes and lightly fry in the oil in which the roasted hearts.
Add the flour, stir and fry a little.
Pour the wine and the concentrated broth. Boil for 5 minutes and season with butter.
Add hearts and
simmer over low heat for 20-30 minutes.
Bon appetit!
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