A specialty of the Hotel Carlton-Elite, Zurich, Switerland
- 12 sage leaves
- 1 pound calves liver, 1-inch thick, cut into 12 pieces, 1-inch by 2 inches
- Freshly ground salt, to taste
- Freshly ground pepper, to taste
- 12 slices fatty bacon
- Clarified butter
- Pinch ground nutmeg
- 10 ounces long French green beans, trimmed
- 1/4 lemon, juiced
- 2 metal skewers
Place a sage leaf on each piece of liver. Season with salt and pepper and wrap completely in bacon, trimming liver where necessary to make sure it is covered. Place 6 pieces on each skewer.
Meanwhile, cover bottom of another pan with 1/2 inch clarified butter. Season generously with salt, pepper and a pinch of nutmeg. Add green beans and lemon juice. Cover and simmer on low heat until done. Drain beans and serve alongside liver skewers.