Ingredients Jump to Instructions ↓

  1. 12 sage leaves

  2. 1 pound calves liver, 1-inch thick, cut into 12 pieces, 1-inch by

  3. 2 inches Freshly ground salt, to taste Freshly ground pepper, to taste

  4. 12 slices fatty bacon Clarified butter Pinch ground nutmeg

  5. 10 ounces long French green beans, trimmed

  6. 1/4 lemon , juiced

  7. 2 metal skewers

Instructions Jump to Ingredients ↑

  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 . 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. 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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