| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Poultry, Ethnic |
2 |
Servings |
INGREDIENTS
| 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. |
INSTRUCTIONS
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
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