---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN LIVER MARSALA
  Categories: Italian, Poultry, Ethnic
       Yield: 2 servings
  
       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.
  
   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)
  
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