i soaked my livers in milk for one hour prior to cooking, used vidalia onions and marsala wine as i had no madeira, port, or sherry. i served over buttered toast. the plated dish was fantastic with very little "livery" taste, and the meal was light yet rich tasting. also, as the amount of sauce generated after deglazing did not seem sufficient, i extended it with chicken stock.
Lovely tasty recipe. I used Marsala wine instead of Madeira - excellent flavor. We really enjoyed this recipe