Touraine Beuchelle Recipe

Ingredients:

• 1 veal heart, cleaned and trimmed of fat and arteries
• 1 calf’s foot, cleaned and split
• 1/2 lb. pork liver, cleaned and trimmed
• 1/2 lb. pork lungs, cleaned and trimmed
• 3 tbsp. butter
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp. all-purpose flour
• 1 cup beef or chicken broth
• 1/2 cup white wine
• 1 tbsp. lemon juice
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. nutmeg
• 1 bay leaf
• 1 sprig of thyme
• 1 tbsp. chopped parsley, for garnish

Instructions:

1. Preheat the oven to 350°F.
2. Wash the veal heart, calf’s foot, pork liver, and lungs under cold running water. Pat dry with paper towels.
3. Cut the veal heart into bite-size pieces and set aside.
4. Cut the calf’s foot into pieces and place it in a large pot with enough water to cover it. Bring to a boil, then reduce the heat to low and let simmer for 2 hours, or until the meat is tender. Drain and set aside.
5. Cut the pork liver and lungs into bite-size pieces and set aside.
6. In a large ovenproof skillet, heat the butter over medium heat. Add the sliced onion and minced garlic and cook until the onion is translucent and the garlic is fragrant.
7. Add the flour and stir until it forms a paste. Cook for 1-2 minutes.
8. Add the veal heart, pork liver, and pork lungs to the skillet. Cook until the meat is browned on all sides.
9. Add the beef or chicken broth, white wine, lemon juice, salt, black pepper, nutmeg, bay leaf, and thyme to the skillet. Bring to a boil, then reduce the heat to low and let simmer for 10 minutes.
10. Add the cooked calf’s foot to the skillet and stir until well combined.
11. Transfer the skillet to the preheated oven and bake for 30-40 minutes, or until the sauce has thickened and the meat is tender.
12. Garnish with chopped parsley and serve with crusty bread or mashed potatoes.

Verdict

Touraine Beuchelle is a traditional French dish that may sound intimidating, but it’s surprisingly easy to make. The combination of veal heart, calf’s foot, pork liver, and lungs may not be for everyone, but it’s definitely worth trying if you’re feeling adventurous. The sauce is rich and flavorful, and the meat is tender and succulent. Overall, this dish is a great way to explore new culinary horizons.

Serving Suggestions

Touraine Beuchelle is a hearty and satisfying dish that pairs well with a variety of sides. Here are some serving suggestions:

• Crusty bread
• Mashed potatoes
• Steamed green beans
• Roasted Brussels sprouts
• Buttered carrots