Preparation:
Salt and pepper liver. Sauté over medium to high heat in the margarine (oleo).
Remove liver and keep warm. Pour off some of melted oleo. In what is left, sauté 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. |
