Swiss Liver Brochettes

• 4 slices calf’s liver, cut in rectangles
• 10 sage leaves
• 4-6 tablespoons

Cut each slice of liver into 5 rectangles; place each rectangle alternately with a sage leaf on metal skewers, 5 liver pieces to each skewer; heat a little butter and olive oil in a thick-bottomed frying pan, and sauté finely chopped onion until transparent. Add liver brochettes and sauté, covered, until brown and tender.

Peel potatoes and grate coarsely. Heat remaining butter an