• 1–2 chicken livers or equivalent of calf’s liver
• butter
• salt and pepper
• cayenne pepper

Gently cook the liver in a little butter, then cut it into 8 pieces. Season well and dust with a few grains of cayenne pepper. Stone the prunes and stuff with the liver. Stretch the bacon to double its size with the flat of a knife. Encircle each prune in a piece of bacon and secure with a cocktail s