Ingredients
12 to 16 fresh mushrooms, 1 1/4' diameter
1/4 cup water
1 T butter
1/4 salt
4 to 6 mild sausages
4 boneless, skinless chicken breasts
4 or more chicken livers
salt and butter
1/4 cup melted butter
Directions
Wash mushrooms and place in small saucepan with water, butter, and salt. Cover and simmer 3-4 minutes, just to soften.
Cut sausages in 1/2' lengths and saute 3 to 4 minutes, just enough to brown but not draw all fat.
Cut chicken into skewered size pieces. Cut livers in half. Sprinkle both with salt and pepper.
Put on skewers, alternating pieces, ending each skewer with sausage. Paint with melted butter.
Grill 5 to 6 minutes on each side.
Source
From Julia Child's Kitchen 1975
Notes
This can be made up to the point of girilling and refrigerated. I always serve them with rice pilaf and glazed carrots for a very pretty dish. The directions for simmering the mushrooms is a great hint because the simmering keeps them from splitting when skewered.
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