Skewers of Chicken Livers, Colbert Sauce

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).