Brochettes Parisiennes

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

This is a very pleasant luncheon dish. Take a piece of veal in the fillet and a piece of liver, also several very thin streaky rashers of bacon. Cut out of both liver and veal cubes about two inches thick. Roll them well in pepper and salt and put them on a skewer alternately, with a piece of bacon between each. Grill them on a quick fire, turning them over occasionally. They can be done on charcoal, coal, or under a gas grill. Serve, one brochette to each person, with fried or sauté potatoes and a sauce diable.