This is a nice dish. I imagine the sauce would be quite good with other dark, gamy meats, like wild duck, wild goose or possibly wild boar.
To serve 6:
6 lamb's or sheep's hearts
100 g flour
butter for frying
salt and pepper
6 well ripe plums (it doesn't say which kind, but the photo with the recipe shows red plums with yellow flesh - BTW, don't expect to see any such thing when the dish is
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