Soak the still frozen spinach in a large quantitiy of boiling salted water. Cool for 5 to 8 minutes. Drain very well. Chop coarsely. Melt half of the butter in a high-sided frying pan, cook the chopped onions and garlic gently. When the onions are transparent, add the spinach and cook gently, covered, for about 10 minutes. Meanwhile, cut the liver into 1-inch dices, place a sage leave onto each liver dice then wrap up with a half slice of bacon. Use five pieces per skewer. Thus, you will make 6 short 4-inch skewers. Melt the remaining butter and oil in a large frying pan. As soon as the fat starts sizzling, put in the skewers, cook uncovered for 10 to 12 minutes, turning the skewers halfway through. The bacon must become brown and crispy. Place the spinach on a hot serving dish, arrange the liver kebabs on top. Immediately, remove the fat from the frying pan, deglaze with white wine. Boil for a short moment and pour this sauce on the dish. Serve immediately.
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3 packs deep-frozen spinach
30 sage leaves, dry
2 1/2 lbs veal or lamb╒s liver
15 very thin slices of smoked bacon
2/3 cup butter
6 tbsp oil
3 onions
2 cloves garlic
salt, pepper from the peppermill
2/3 cup dry white wine
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10
mn
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25
mn
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These kebabs can be prepared and skewered a long time before being served. In this case, keep them in a refrigerator.
