Chicken Liver Marsala (Ny Times Cook Book)
fowl
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.
Yield: 1 servings
