Bocconcini alla Robespierre

Preparation:

Preparation: Divide the liver and bacon into pieces of about two centimeters on each side. Melt 50 g of butter in a pan. Add the bites to the sauce and let them brown over a high flame, stirring constantly; when they are well colored and toasted, remove them from the heat and flavor them with a pinch of salt and a pinch of pepper; then put them on a sheet of absorbent kitchen paper to remove the excess grease; then thread them onto wooden or metal sticks, alternating them with sage leaves. Blend the eggs with a pinch of salt. Now dip the skewers in the eggs, then in the breadcrumbs and fry them in the remaining bubbling butter. Serve them hot.