Hearts A L'Orange

• 4 pork or lamb hearts
• 2 Tbsp. corn oil
• 2 slices bacon, cut into 1-inch pieces
• 2 Tbsp. flour
• 3/4 c. dry white wine
• 2 Tbsp. mandarin peel in syrup
• 4 Tbsp. butter
• 1 clove garlic, finely chopped
• 2 onions, chopped
• 2 c. chicken stock
• 1/2 c. Mandarin Marmalade
• 3 Tbsp. Grand Marnier or Cointreau

1. Trim excess fat from hearts, but leave whole.
2. Heat 2 tablespoons of butter with the oil in skillet and brown hearts and bacon pieces.
3. Add garlic and onions and saute until onions are translucent.
4. Transfer to a baking dish.
5. Add 2 tablespoons of butter to the skillet, stir in the flour, gradually adding stock, wine, marmalade, mandarin juice and mandarin peel.
6. Add liqueur and pour sauce over hearts.
7. Bake in 325u0b0 oven for 1 hour, baste occasionally.
8. Serves 8.

pork, corn oil, bacon, flour, white wine, mandarin, butter, clove garlic, onions, chicken stock, mandarin marmalade, grand marnier

Taken from www.cookbooks.com/Recipe-Details.aspx?id=420693 (may not work)