Cooking Recipe Chicken Liver Marsala (Ny Times Cook Book)
Recipe Ingredients
1/4 c
Butter
1/2 ts
Salt
1/4 ts
Pepper
1/2 ts
Sage
2
Slices prosciutto, diced
8
Bread triangles, sauteed
1/4 c
Marsala
1 tb
Butter
Directions
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.