Swiss-style Skewered Liver And Bacon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Swiss | Beef | 4 | Servings |
INGREDIENTS
| 12 | Bacon, cut in half | |
| 1 | lb | Beef liver, sliced |
| 1/2 | t | Sage, ground |
| White pepper | ||
| Parsley |
INSTRUCTIONS
In a large saute pan partially cook bacon until it is limp and beginning to brown; drain on paper towels. Cut liver into strips 1 inch wide and about 2 inches long. Sprinkle lightly with pepper, then with sage. Wrap a partially cooked bacon strip around each liver strip. Thread on 8-inch bamboo skewers, about 3 to a skewer, to hold bacon in place. Preheat broiler. Arrange skewers on rack in broiler pan. Broil, 3 to 4 inches from heat, until bacon is well browned on both sides, turning once (liver should be slightly pink in the center). Serve sprinkled with parsley. Recipe By : the California Culinary Academy From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 217
Calories From Fat: 54
Total Fat: 6g
Cholesterol: 449.1mg
Sodium: 89.7mg
Potassium: 400.8mg
Carbohydrates: 6g
Fiber: <1g
Sugar: <1g
Protein: 33g