Skewers, Various (Brochettes diverses)

Name: Skewers, Various (Brochettes diverses)
Cuisine: France
Ingredients: Veal liver, pork liver, or lamb liver; or poultry livers; Mushrooms, cooked and sliced; Lean lardons (small squares of blanched lean lard); Lean ham, diced; Duxelles (duxelles serrée — a tight mushroom and shallot preparation); Breadcrumbs; Butter; Beurre maître-d'hôtel (compound butter with parsley and lemon); Light sauce harmonizing with the principal element

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Veal liver, pork liver, or lamb liver; or poultry livers
Mushrooms, cooked and sliced
Lean lardons (small squares of blanched lean lard)
Lean ham, diced
Duxelles (duxelles serrée — a tight mushroom and shallot preparation)
Breadcrumbs
Butter
Beurre maître-d'hôtel (compound butter with parsley and lemon)
Light sauce harmonizing with the principal element

Instructions

If the principal element is veal liver or other liver, or poultry livers, slice them thin (escalopé) and sauté them quickly in butter.
Once cooled slightly, roll the sautéed liver and the auxiliary elements (mushrooms, lardons, ham) together in tight duxelles (duxelles serrée). Thread them alternately onto skewers with rings, and coat with breadcrumbs.
Place the skewers on the grill to complete cooking over gentle heat, allowing the raw or blanched elements to finish cooking through.
Serve on a bed of half-melted maître-d'hôtel butter (beurre maître-d'hôtel), or accompanied by a light sauce that harmonizes with the principal ingredient.