Ingredients

• 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

Instructions

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.