Devils On Horseback
by Royal College of Art, featured in The Artists' Cookbook Published by Macdonald Orbis
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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
- Cut liver into 8 pieces and fry in butter. Season with salt and a dusting of cayenne.
- Stone the prunes and stuff them with liver.
- Wrap each stuffed prune in a streaky bacon rasher; secure with a wooden cocktail stick.
- Bake for 8 minutes in a hot oven.
- To serve, put each 'devil' on a square of fried bread. Garnish with olives stuffed with pimento.
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