Laberspiessli Zuri-Hegel

• 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

1. Place a sage leaf on each piece of liver.
2. Season with salt and pepper and wrap completely in bacon, trimming liver where necessary to make sure it is covered.
3. Place 6 pieces on each skewer.
4. Heat some clarified butter in pan on high heat.
5. Add skewers and fry until liver turns pink, 4 minutes each side.
6. Set aside in warming oven.
7. Meanwhile, cover bottom of another pan with 1/2 inch clarified butter.
8. Season generously with salt, pepper and a pinch of nutmeg.
9. Add green beans and lemon juice.
10. Cover and simmer on low heat until done.
11. Drain beans and serve alongside liver skewers.

sage, calves, freshly ground salt, freshly ground pepper, bacon, butter, ground nutmeg, green beans, lemon, metal skewers

Taken from www.foodnetwork.com/recipes/laberspiessli-zuri-hegel-recipe.html (may not work)