Chicken Livers on Skewers

Seasoned chicken livers and bacon slices broiled on skewers.

Take the livers of eighteen chickens, clean, cut away the galls and dry them well with a cloth; season with salt and pepper and cut each liver into halves. In the meantime cut off six slices of lean bacon and broil them for one minute, then cut each slice into six pieces. Take six silver skewers (attelettes), run one through the center of the liver, next a piece of bacon, and continue in this way until the six skewers are filled with the pieces of liver and bacon. Roll them in a tablespoonful of oil, dip them into sifted breadcrumbs and put them on a moderate fire to broil for five minutes on each side. Arrange them on a hot dish, pour over half a gill of maitre d'hotel butter, and serve with a little watercress for garnish.