Ingredients
500 g veal liver
sage leaves
250 g bacon
20 g butter
pepper
salt
Method
Remove the skin of a calf's liver, then the liver is cut into small pieces. The pieces are put salt, sprinkle with pepper and sage leaves, wrapped in thin pieces of bacon and spiking on skewers. Bake slowly grill or in a pan with butter. Serve with steamed green beans and fried potatoes.
Containers:
Difficulty
Easy
Tested
0 users