Turkeys' Livers en Brochette

Ingredients

• three turkey livers
• three slices of bacon
• season with salt and pepper
• roll in fresh bread crumbs
• sprinkle with olive oil

Method

1. 1

   Take three turkey livers and cut each in four slices.

2. 2

   Broil three slices of bacon, and cut in four pieces also.

3. 3

   Now stick a piece of liver on a skewer, then a piece of bacon, then another piece of liver, then another piece of bacon, and so continue until the skewer is full.

4. 4

   Season with salt and pepper, roll in fresh bread crumbs, sprinkle with olive oil, and broil.

5. 5

   When done on all sides, place on a piece of toast, put some maitre d'hotel sauce over it, and garnish with quarters of lemon and water-cress.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 48. The excerpt below is the record exactly as published.

Turkeys' livers en brochette Chocolate with whipped cream Flageolet beans French pastry Coffee DINNER Consomme royal Soft clams, bateliere Roast turkey, cranberry sauce Sweet potato croquettes Asparagus Hollandaise Chiffonnade salad Mince pie American cheese Coffee Spanish omelet. Make a plain omelet and pour one cup of Creole sauce around it. Fried tomcods. Clean eight tomcods, wash well, and dry with a towel. Roll in milk, then in flour, and fry in swimming fat for about five minutes, or until nice and brown. The fat must be very hot. Serve on a napkin with fried parsley, quartered lemons, and Tartar sauce separate. Turkeys' livers en brochette. Take three turkey livers and cut each in four slices. Broil three slices of bacon, and cut in four pieces also. Now stick a piece of liver on a skewer, then a piece of bacon, then another piece of liver, then another piece of bacon, and so continue until the skewer is full. Season with salt and pepper, roll in fresh bread crumbs, sprinkle with olive oil

Cook this with the app: pantry check, scaling, and the assistant.