Arrange liver on a large plate, and pour the Marsala sauce over it.

A recent dish that underscored the versatility of turkey breast was a scaloppine layered with cheese and prosciutto and served in a Marsala sauce.

Marsala sauces are brown gravy taste-alikes.

That consisted of a small lamb chop, a chicken cutlet and a veal medallion in an unheroic, lackluster Marsala sauce.

Veal Veranda, thin slices of meat in a Marsala sauce with sliced mushrooms and snippets of tomato, was standard issue.

A typical Marsala sauce, for example, involves reducing the wine almost to a syrup with onions or shallots, then adding mushrooms and herbs.

We enjoyed fresh taglierini tossed with jumbo shrimp and oven-dried tomatoes in a memorable Marsala sauce.

Veal scaloppine, hunter style, accompanied by a square of polenta featured top-quality meat in an ordinary Marsala sauce.

Meats were led by a chicken breast special stuffed with fontina cheese and prosciutto in a Marsala sauce rife with sliced mushrooms.