Recipe - Chicken Liver Marsala (Ny Times Cook Book)

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.

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