Best liver in mustard sauce
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Recipe by: cecylia
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 x Salt
1 x Ground red cayenne pepper
4 ea Slices liver 1/2 - 3/4"thick
1 x Oleo (margarine)
1 c Shallots, chopped
1 c Dry white wine
1 tb Creole or poupon mustard
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 over it. From Justin Wilson's "Outdoor Cooking with Inside Help"
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