Recipe courtesy of Graham Kerr

Laberspiessli Zuri-Hegel

A specialty of the Hotel Carlton-Elite, Zurich, Switerland
  • Level: Easy
  • Yield: 2 servings
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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


  1. 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.
  2. Heat some clarified butter in pan on high heat. Add skewers and fry until liver turns pink, 4 minutes each side. Set aside in warming oven.
  3. 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.
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