Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        salt
                        ground red cayenne pepper
   4      slices        liver 1/2 -- 3/4"thick
                        oleo -- (margarine)
   1      cup           shallots -- chopped
   1      cup           dry white wine
   1      tablespoon    English mustard

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.