(2222). Skewers Of Chicken Livers, Colbert Sauce (Brochettes De Foies De Poulet, Sauce Colbert)

Cut up into one-inch squares some chicken livers; season with salt and pepper and run them on to metal skewers (Fig. 176), intercalating each piece with a thin one-inch square of bacon; coat over with oil or melted butter, roll in bread-crumbs and broil over a slow fire; dress them on a Colbert sauce (No. 451).

(2223). Skewers Of Lampreys, Marinade Sauce (Brochettes De Lamproies, Sauce Marinade)

, Skin a fine lamprey, clean well and cut oft' the head, also the thin tail end. then divide it into quarter-inch pieces; lay these in a tureen with sliced onions, parsley, a clove of garlic, truffle peelings, aromatic herbs, allspice, salt and a little brandy, and let macerate for a few hours in a cool place, tossing them about at short intervals; when sufficiently steeped drain them off and wipe dry; run an iron skewer (Fig. 176) through, alternating each slice with one of fresh, fat salt pork. Set these brochettes on a baking sheet, pour a little butter over and cook them in the oven, basting frequently with more melted butter. Add to the marinade two gills of brown sauce (No. 414), as well as half a pint of Stock (No. 194a); remove all scum rising for a quarter of an hour while standing it on the side of the range: remove all its fat and afterward strain the sauce, pour into it half a glassful of Marsala wine, reduce again for ten minutes, keeping it in a bain-marie (Fig. 122). When the pieces of fish are cooked, take them from the oven, sprinkle them liberally with salt and dress on a dish, surrounding them with cut-up lemons, and serve the sauce separately.

(2224). Brochettes Of Lobsters (Brochettes De Homard)

Plunge some live lobsters in boiling water just sufficiently long to easily detach the meat from the shells; drain them, and break the tail shells so as to obtain all the meat contained therein; cut this up into transversal slices three-sixteenths of an inch thick, season them highly with salt and prepared red pepper (No. 168). immerse them in melted butter, and run skewers (Fig. 176) through the pieces, alternating each one with slices of cooked mushrooms; lay them again in butter, and broil them over a steady fire for twelve to fourteen minutes. Dress them on a dish, pour over some Colbert sauce (No. 451); serve very hot.

(2225). Oyster Brochettes (Brochettes Aux Huitres)

Poach lightly some large oysters in their own liquor, dry them on a cloth, pare, and lay them in a deep plate, season and mix them with some fine herbs cooked with truffles (No. 385) and a pinch of sweet peppers; cover the oysters with oil, and roll them in this seasoning. Run them one by one on small skewers (Fig. 176), alternating each with slices of cooked mushrooms; brush them over with melted butter, roll them in bread-crumbs and broil them for six or seven minutes, turning them frequently, then dress them at once.

Brochettes the same as the above are prepared by wrapping each seasoned oyster in a thin slice of bacon, or else alternating each oyster with a square of bacon; run the skewers through both and cook them over a hot fire.

(2226). Brochettes Of Sweetbreads (Brochettes De Ris De Veau)

Blanch the sweetbreads, suppress the windpipes and fat and place them under a weight to reduce to the thickness of an inch; when cold cut them lengthwise into slices an inch square; cut these into pieces three-eighths of an inch thick; season with salt, pepper, oil and chopped parsley; run each square on small silver skewers (Fig. 176), alternating them with a thin piece of bacon cut an inch square; besprinkle with white bread-crumbs and broil over a slow fire for fifteen to eighteen minutes, having all four sides equally cooked. Dress on a hot dish, pour mailre d'hotel butter over ( No. .581) and garnish with slices of lemon.