| Slowly melt the butter with the thyme leaves
and the crumbled sage leaves in a frying pan. Cook slightly to flavour
the butter then add the livers. Sauté browning the surface until
firm. Remove from the heat, allow to cool, salt and pepper. Wrap each in
a slice of bacon. Skewer the wrapped livers. Heat the grill of the oven
and grill the kebabs, turning from time to time. When the bacon is golden,
the livers are cooked. Serve with polenta cakes browned in a frying pan
and topped with dabs of butter, and a small bowl of grated Gruyere cheese
(optional).
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Ingredients
1 lb poultry livers, trimmed 3 tbsp butter 1 tsp thyme leaves 2 or 3 leaves sage 20 thin slices bacon salt, pepper Preparation Time 30 mn
Tip: Wine: (Menetou-Salon)
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