The greens are cleaned and cut into pieces, the heart is cut open, freed from sinews and fat and put into boiling salted water together with the vegetables. Add the onion, bay leaf spice and spice seeds and cook the heart until soft. It is left to cool in the clear soup, then taken out and cut into slices.
The slices are then sprinkled with bell pepper and paprika, dredged in beaten egg and then in breadcrumbs and fried in hot magarine or butter for 4 minutes on each side.
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