~ Chicken liver marsala Recipe ~

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)