Ingredients
- 8 bread triangles
- 1/4 marsala
- 270 gr chicken livers
- 55 gr butter
- 14 gr butter
- 1 gr salt
- 1 gr pepper
- 1 gr 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)
