Have fun preparing this mushroom dish!
Peel, halve and core the pears. Cut pear halves lengthwise into narrow slices (do not cut through at stem end). Using a flat kitchen knife, press pear halves apart to form a fan. When pears are still very firm, peel them (but do not core and slice them yet), cook briefly in light sugar water and wine.
Veal heart rinse thoroughly, cut lengthwise into 4 pieces, chop exactly fat, cartilage and tendons. Rinse the mushrooms briefly, soak in a little lukewarm water. Clean carrot, leek and celery and cut into fine strips (julienne). Finely dice the peeled shallot. Season the meat with pepper and salt sparingly.
Heat casserole, pour in oil, heat. Roast the heart in it for 5 minutes, turning. Pour off oil. Pour butter to the heart in the casserole. Sauté well squeezed mushrooms, vegetable strips and shallot, extinguish with wine, add peppercorns. Cover the saucepan. Saute heart 2 min, then take out, wrap in aluminum foil, re-cook 15 min. Add whipped cream and chopped parsley to stewing stock, bring to a hearty boil once, do not season with salt, because the sauce has enough seasoning from mushrooms, vegetables and wine. Remove the heart from the foil and cut into very thin slices. Form chervil leaves into the sauce. Mix the heart into slices with the sauce and
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