Liver a LA Brochette
Ingredients
Directions
Prepare
Cut the liver into small, thin slices.
String the liver slices on skewers, alternating with slices of bacon.
Cook and serve
Broil or fry the skewers until cooked through.
Serve hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Liver
- Provides the main meaty body and rich flavour of the skewers.
- Bacon
- Adds fat that bastes the liver as it cooks, keeping it moist and adding savoury flavour.
The step that matters
Broil or fry until cooked through. Liver is easy to overcook, which makes it dry and grainy. Thin slices cook quickly, so watch them closely and stop once they are just cooked through.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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