CookEat Recipe
Breaded Liver, Tongue and Gruyere Skewers
Twelve small skewers of cooked chicken liver, salted tongue and Gruyere covered with thick balsamella, crumbed and fried.
Method
Steps
Step 1
Gather the ingredients: 2 large food-grade chicken livers, about 80 g total; 10 g butter for cooking the livers; Salt and black pepper to taste; 40 g cooked ready-to-eat salted beef tongue; 40 g Gruyere; For the thick coating: 70 g plain flour, 20 g butter, 200 ml milk, 1 tablespoon grated Parmesan and 1 egg yolk; 1 additional whole egg, beaten, for coating; About 90 g fine dry breadcrumbs; About 700 ml suitable frying oil, or enough for the pan; only part is absorbed; 12 short plain food-safe wooden skewers suitable for cooking.
Step 2
Cook the chicken livers in the 10 g butter over gentle to moderate heat, season with salt and pepper and turn until cooked throughout to at least 74°C, about 8–10 minutes depending on size. Cool enough to handle safely. Cut the two cooked livers into 12 pieces in total. Cut the tongue into 12 pieces and the Gruyere into 12 pieces, giving 36 pieces altogether.
Step 3
Make the complete thick balsamella coating: melt the 20 g butter, stir in the 70 g flour and work over low heat for about 1 minute. Gradually whisk in the milk and cook gently, stirring, for about 8–10 minutes until the flour is fully cooked and the mixture forms a very thick smooth paste. Remove from heat, add salt, Parmesan and the yolk, then stir briefly over gentle heat as needed to reach 74°C without curdling. Spread shallowly and refrigerate until cold but spreadable, about 30–45 minutes. This unusually thick source ratio is intentional.
Step 4
Thread one piece of tongue, one of Gruyere and one of liver onto each short skewer, in that order, leaving a little space between the three. Spread the cold thick balsamella around all three pieces so they are well covered, using a table knife to smooth and bridge the gaps. Keep the wooden tips identifiable and handle them carefully.
Step 5
Dip the coated skewers into the additional beaten egg and cover with breadcrumbs. Heat the oil to about 170°C and fry in small batches for about 3–5 minutes, turning carefully, until golden and the filling reaches 74°C. Drain and serve hot. Remove the skewers before eating.
Step 6
For the source richer variation, add small pieces from about 40 g professionally trimmed food-grade veal sweetbreads, cooked in a little butter until tender and at least 74°C, and about 5 g fresh food-grade truffle cut into small pieces. Add one small extra piece to the skewers as space allows, then cover with the same balsamella, egg and breadcrumbs and fry to 74°C. The extra amounts and veal species are practical estimates; the truffle enters raw before the final frying.
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