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Liver In Mustard Sauce

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      Title: LIVER IN MUSTARD SAUCE
 Categories: Cajun, Main dish, Meats
      Yield: 4 Servings
 
      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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