Veal Liver Brochettes, Bercy Sauce [barbecue]
Comments:	Serve these French-style veal liver brochettes plain, or coated with Bercy Sauce.
Servings:	6 [approximately 1 1/4 cups / 310 mL Bercy sauce]

2 pounds [1 kg] 1/2-inch [1.3-cm] thick slices veal liver 1/4 pound [113 g] hot melted butter 1/2 pound [227 g] piece bacon, into dices Fine dry breadcrumbs Bercy Sauce 3 tablespoons [45 g] butter 2 teaspoons [10 mL] minced French shallot or green onion 1 cup [250 mL] fish stock or 1/2 cup [125 mL] chicken stock + 1/2 cup [125 mL] dry white wine Salt and pepper, to taste 1 teaspoon [5 mL] minced parsley 6 skewers

Preheat barbecue until charcoals become gray, almost white. Stiffen liver slices by dipping them into hot melted butter; cut liver slices into 1-inch [2.5-cm] squares. Fry bacon dices into hot melted butter for 2 or 3 minutes. Alternately thread liver pieces and bacon dices onto skewers. Dip skewers into melted butter, then roll skewers into fine dry breadcrumbs. Barbecue veal liver skewers over hot charcoals until lightly browned. Meanwhile, if desired, prepare Bercy sauce. Serve veal skewers, coated with Bercy sauce if desired. Bercy Sauce Melt butter into a saucepan. Melt minced French shallot or green onion into melted butter until translucent. Stir in fish stock, or chicken stock and dry white wine. Season sauce to taste with salt and pepper. Just before serving, stir in minced parsley.