Recipe - Chicken Liver Marsala

1 pound Chicken livers;
One fourth cup Butter
One half teaspoon Salt
One fourth teaspoon Pepper
One half teaspoon Sage
2 Slices prosciutto, minced
8 Bread triangles, sauteed
One fourth 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. (Keith Floyd's "Floyd on France") (NY Times
Cook Book)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini