Brochettes are always comprised of:

1. A principle ingredient which can be, for example, calf’s, pig’s or lamb’s liver, chicken livers, or veal or lamb’s sweetbreads and
2. subsidiary items such as slices of cooked mushrooms and squares of lean bacon or ham.

When the main item is liver it should be sliced and sautéed in butter.

To prepare the brochettes, roll all the ingredients in thick Duxelles and impale them on skewers alternating the ingredients; sprinkle with breadcrumbs and place on a moderately hot grill to cook so that the items which have only been sautéed or blanched will cook through. Serve on half melted Maître d’Hôtel butter or on a light sauce which is in keeping with the main ingredient.