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
- 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.
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)