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1. Cut the pork, liver and bacon into very thin slices.
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2. Place the slices on wooden skewers, with a sage leaf between the pieces, and fry them on all sides in a saucepan in the hot butter.
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3. When lightly browned, cover the pan and cook for 20 minutes over a moderate heat, basting every now and then with salted water.
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TIP:
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Veal escalope and calf liver may be substituted for the pork and pig's liver but bacon must always be included.
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