1249—Brochettes de Foie de Veau

Select a pale piece of calf’s liver and cut it into square pieces two-thirds of an inch thick. Season with salt and pepper, and toss the pieces in butter, just to stiffen them.

Put them into a basin with an equal quantity of No. 273, Blanchings salted breast of pork, cut into squares, and of slices of cooked mushrooms. Add a few tablespoonfuls of stiff Duxelles sauce, and toss the whole together, that each particle of the various ingredients may become coated with Duxelles.

This done, impale the squares of liver and pork and the slices of mushrooms upon a ringed skewer, alternating them in so doing; sprinkle copiously with fine raspings and melted butter, and set to grill gently.

These brochettes are served, either on a maître-d’hôtel butter, or on a Duxelles, Fines Herbes, an Italian or other sauce.