01-26-2005, 06:08 AM
Basic Preparation
Beat the lungs with a mallet or flat side of a cleaver to expel most of the air. Trim out the main bronchi and cartilaginous parts.
Calf Lung Provence Style / France
Cut beaten calf's lungs into thin pieces and poach them for 30 minutes in salted water. Drain and dry them. Dredge with seasoned flour. Add them to a pan containing chopped onions fried in oil until golden and cook together until the lungs begin to brown. Add chopped tomatoes, chopped parsley, crushed garlic, salt, pepper, and a generous amount of white wine. Simmer for a half hour.
Beat the lungs with a mallet or flat side of a cleaver to expel most of the air. Trim out the main bronchi and cartilaginous parts.
Calf Lung Provence Style / France
Cut beaten calf's lungs into thin pieces and poach them for 30 minutes in salted water. Drain and dry them. Dredge with seasoned flour. Add them to a pan containing chopped onions fried in oil until golden and cook together until the lungs begin to brown. Add chopped tomatoes, chopped parsley, crushed garlic, salt, pepper, and a generous amount of white wine. Simmer for a half hour.