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Easy
This is one of the best cold dishes I know. Its delicate flavor makes it worthy of any table.
Cut the calf’s liver into thin slices and cut the chicken livers in half. Toss both into a pan with the bay leaf and half the butter. When the liver has absorbed the fat, add the other half of the butter and season with salt and pepper. Then add the Marsala wine, and cook over a high flame for four or five minutes (so that the liver will stay tender). Then strain the liver from the liquid and p