1/4 cup butter
1/2 tsp salt
1/4 tsp pepper
1/2 tsp sage
2 slices prosciutto, diced
8 bread triangles, sauteed
1/4 cup marsala
1 tbsp butter
Directions
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.
Servings: 1 servings
Chicken Liver Marsala (Ny Times Cook Book) Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into distant history, certainly as far back into recorded history as the ancient Egyptians, and possibly even further. Interesting though that is, sadly, these early cookbooks were just primitive hieroglyphic recipes for meal preparation.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. Progressing into The time of the romans around 25BC a man called Apicius compiled some documents describing recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. He also tells us how the early Romans made use of a good variety of herbs and spices, including some familiar names for example thyme, mint and dill. During the next few hundred years, the wealthy families of Europe competed with each other to serve the most exotic meals, and because of this chefs and their recipe collections were at a premium. Nevertheless, it wasn`t until the 1800s the formal cooking and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and writing down recipes of the day. By the advent of the 1900s, recipe books were in high demand, mostly as a result of higher levels of literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Chicken Liver Marsala (Ny Times Cook Book) recipe.
