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Calf's Liver a LA Brochette

Skewered slices of calf liver and bacon, seasoned with pepper, baked, and served on buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Liver and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 2,375 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Calf's Liver a LA Brochette

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Cut the liver and bacon into small, even square pieces.

  2. Thread the liver and bacon alternately onto tinned skewers until full.

  3. Dredge the skewers with pepper.

Cook and serve

  1. Place the skewers in a dripping pan in the oven at 400 °F (200 °C).

  2. Turn the skewers over two or three times while cooking.

  3. Once done, place the liver and bacon on long pieces of buttered toast.

  4. Hold the liver and bacon in place with a fork while removing the skewers.

  5. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Liver + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together2,375 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Calf's liver
Provides the main meaty texture and rich flavour of the skewers.
Bacon
Adds fat that bastes the liver and gives savoury, browned flavour.

The step that matters

Turn the skewers over two or three times while cooking. Turning exposes every side to the oven's heat so the pieces brown evenly and cook through. Liver is delicate and overcooks quickly, so uneven cooking can leave it dry or raw in places.

“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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