Liver In Mustard Sauce RecipeTagged in Main Meals
Salt and pepper liver. Saute over medium to high heat in the margarine
(oleo). Remove liver and keep warm.
Pour off some of melted oleo. In what is left, saute shallots until clear
or tender. Add white wine.
Bring to boil. Add mustard and blend into mixture.
Stir and simmer for a few minutes. Put liver on platter and pour sauce
- Ground red cayenne pepper
- 4 each Slices liver 1/2 - 3/4"thick
- Oleo (margarine)
- 1 cup Shallots -- chopped
- 1 cup Dry white wine
- 1 tablespoon Creole or poupon mustard
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