Liver in Mustard Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Main Dish
Meats
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Salt
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
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”
– - – - – - – - – - – - – - – - – -
If you enjoyed this post, make sure you subscribe to my RSS feed!
