Poultry – Heart – Stomach – Ragout

Ingredients for 4 servings:

• 1 kg poultry heart(s) and gizzards
• bay leaves
• 1 onion(s)
• 6 grains of allspice
• 4 carnations
• Parsley root
• celery
• 3 tbsp flour
• Salt
• Sugar
• Worcestershire sauce
• lemon juice
• pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the stomachs and hearts, place the giblets in cold water, add the onion studded with cloves, celery, parsley root, bay leaf, salt, and allspice berries. Simmer gently until the hearts, especially the gizzards, are soft but still chewy. Drain and set aside the stock. Clean the stomachs and hearts and cut into slightly smaller pieces. Heat the fat in a saucepan, stir in 2-3 tablespoons of flour, and gradually add the stock, stirring constantly until smooth. Add the giblets, chopped gherkins, and chopped capers, if desired. Season to taste with a pinch of sugar, salt, pepper, lemon juice, and Worcestershire sauce, if desired. Serve with toast, or fill into small bowls and top with cheese to serve as a ragù fine.