Ingredients
- 8 bread triangles
- 1/4 marsala
- 1 lb chicken livers
- 1/4 c butter
- 1 tb butter
- 1/2 ts salt
- 1/4 ts pepper
- 1/2 ts sage
- 2 slices prosciutto
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)
