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Devils On Horseback

by , featured in The Artists' Cookbook
Published by Macdonald Orbis
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Introduction

Image of Royal College of Art's Devils On Horseback
Illustration by Robert Buhler

Ingredients

Makes: 8 devils

  • chicken liver or calves' liver
  • butter
  • salt
  • cayenne pepper
  • 8 large prunes (soaked or cooked)
  • 8 rashers streaky bacon (rind removed)
  • 8 slices bread (fried in butter)
  • a few stuffed olives

Method

Devils On Horseback is a guest recipe by Royal College of Art so we are not able to answer questions regarding this recipe

  1. Cut liver into 8 pieces and fry in butter. Season with salt and a dusting of cayenne.
  2. Stone the prunes and stuff them with liver.
  3. Wrap each stuffed prune in a streaky bacon rasher; secure with a wooden cocktail stick.
  4. Bake for 8 minutes in a hot oven.
  5. To serve, put each 'devil' on a square of fried bread. Garnish with olives stuffed with pimento.

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