Chicken Liver Marsala
poultry
1 lb chicken livers
1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sage
2 slices prosciutto, diced
8 bread triangles, sauteed
1/4 cup marsala
1 tablespoon butter.
Cut livers in half, simmer in melted butter together with seasonings and prosciutto for 5 mins. Remove livers, place them on sauteed bread triangles Add wine to pan gravy, cook 3 mins. Add remaining butter, mix well, pour over the livers. 4 servings. (Keith Floyd's "Floyd on France") (NY Times Cook Book)
Yield: 2 servings
