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)
How To make Chicken Liver Marsala's Videos
Exclusive Starter- Flambé Chicken Liver.m4v
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How to make a delicious boozy Chicken Liver Pate....Auntie Mary's favourite!
A delicious smooth pate, full of flavour and booze!
For the pate: 1 onion - chopped 1 bulb garlic - crushed 1/2 tsp dried thyme 50g butter 450g chicken livers 100g streaky bacon 50ml Marsala or sherry 100ml wine 3 bayleaves 5 sage leaves sprig rosemary Salt and pepper
For whizzing: 100g butter marsala to taste salt and pepper.
Simple recipe - Crostini with chicken liver
A delicious Florentine recipe to eat on every Sunday! Everybody likes it so don’t be afraid if it’s made with livers!???? Try to make it and let me know!
CREAMY CHICKEN LIVER AND MUSHROOM PASTA | CHICKEN LIVER RECIPE | SHIELA MARIE’S KITCHEN
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