------------- Recipe Extracted from Meal-Master (tm) Database --------------
  
      Title: Liver in Mustard Sauce
 Categories: Cajun Main dish Meats  
   Servings:  4
 
 	    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 T  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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