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May 022011

Makes 10 small rolls
Preparation time 1 ½  hours [includes 30 minutes refrigeration time]
Cooking time 10 minutes


Pour the orange juice into a saucepan and bring to the boil. Add the chopped chicken livers. Cook for 5-7 minutes or until cooked. Remove from the heat and drain, discarding the orange juice. Rub the eggs and chicken livers through a fine sieve into a bowl. Add parsley, pepper and lemon juice, mixing well. Chill in the refrigerator for 30 minutes. Remove from the refrigerator and spread the chicken liver mixture onto the bacon rashers. Roll up and secure with cocktail sticks. Place on a grill tray and grill them under a fairly hot grill for 10 minutes. Serve hot.