1 lb Chicken livers;
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.
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)
