LIVER IN MUSTARD SAUCE

      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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