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LIVER IN MUSTARD SAUCE

Category:    Main dishes, Meats
Yield:4 servings
 
      1 x  Salt                                1 c  Shallots, chopped
      1 x  Ground red cayenne pepper           1 c  Dry white wine
      4 ea Slices liver 1/2 - 3/4"thick        1 tb Creole or poupon mustard
      1 x  Oleo (margarine)               
 
  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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