Hearts and Flowers | |
| 1 | veal heart |
| 1 | carrot |
| 1 | garlic clove |
| 1 stalk | celery |
| 1/2 | onion |
| 8 oz. | veggie rotini |
| 1 head | cauliflower |
| 1 bunch | broccoli |
| 1/2 cup | diced onion |
| 2 | fresh tomatoes |
| lettuce | |
| Dressing: | |
| 1 cup | mayonnaise |
| 1/4 cup | Worcestershire sauce |
| 1/2 cup | veal stock |
|
Simmer veal heart with carrot, garlic, celery and onion until tender (2 1/2 to 3 hours). Remove heart, dice into bite-size pieces and chill. Strain and chill stock. Prepare rotini according to package directions and chill. Prepare broccoli and cauliflower for salad, using only flowerets (you may blanch and chill these if you don't like them completely raw). Mix meat, rotini and vegetables together along with chopped tomatoes and diced onion. Beat dressing ingredients in small bowl until smooth and add to main dish. Serve with lettuce. 6 to 8 servings. Recipe courtesy of Cooks.com http://www.cooks.com/ | |