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Chicken Livers En Brochette

Remove the galls from twelve fine, fresh chicken livers and neatly wipe them all over with a clean towel. Cut each liver in half and place on a plate. Season with half teaspoon salt and half teaspoon white pepper; turn them well in the seasoning. Cut twenty-four small, thin pieces lean bacon of about the same size as the livers; then arrange on six skewers "brochettes" alternately. Pour a tablespoon oil on the same plate as the seasoning; roll the livers in the oil, then lightly roll in fresh bread crumbs; place on a double broiler and broil on a brisk fire for eight minutes on each side. Remove, dress on a hot dish over six freshly prepared toasts. Spread a little maitre d'hotel butter over them and serve.