Brochettes de Foie de Veau (Skewers of Calf's Liver)

Name: Brochettes de Foie de Veau (Skewers of Calf's Liver)
Cuisine: France
Ingredients: Calf's liver; Butter; Breast bacon; Mushrooms; Sauce Duxelles; Breading à l'anglaise; Sauce Duxelles

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Calf's liver
Butter
Breast bacon
Mushrooms
Sauce Duxelles
Breading à l'anglaise
Sauce Duxelles

Instructions

Cut the liver into squares of 2 to 3 centimetres on the side and one and a half centimetres thick.
Season them and sauté them briskly in butter, simply to stiffen them.
Sauté slices of mushroom in butter likewise.
Thread the squares of liver onto skewers, alternating them with squares of blanched breast bacon and with the mushroom slices.
Coat the whole with a stiff sauce Duxelles, bread à l'anglaise and grill gently.
Dress the skewers on a sauce Duxelles, Fines Herbes or Italienne, or with a Beurre à la maître-d'hôtel; the accompaniment may equally be served separately.