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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A specialty of the Hotel Carlton-Elite, Zurich, Switerland Ingredients:
12 sage leaves |
1 pound calves liver, 1-inch thick, cut into 12 pieces, 1-inch by 2 inches |
freshly ground salt, to taste |
freshly ground pepper, to taste |
12 slices fatty bacon |
clarified butter |
pinch ground nutmeg |
10 ounces long french green beans, trimmed |
1/4 lemon, juiced |
2 metal skewers |
Directions:
1. Place a sage leaf on each piece of liver. Season with salt and pepper and wrap completely in bacon, trimming liver where necessary to make sure it is covered. Place 6 pieces on each skewer.
2. Heat some clarified butter in pan on high heat. Add skewers and fry until liver turns pink, 4 minutes each side. Set aside in warming oven.
3. Meanwhile, cover bottom of another pan with 1/2 inch clarified butter. Season generously with salt, pepper and a pinch of nutmeg. Add green beans and lemon juice. Cover and simmer on low heat until done. Drain beans and serve alongside liver skewers.
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