Swiss Liver Brochettes

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 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