Fry bacon until crisp. Drain on paper towels and reserve. Melt 4 tablespoons butter in a medium skillet over moderate heat. Cook shallots with salt until soft and nearly golden, about 3 minutes. Add cooked bacon, stirring briefly to rewarm. Add vinegar, turn the heat to high and reduce by half. Add stock and reduce again by half. Break remaining butter into small pieces and whisk into sauce until smooth. Whisk in mustard and remove from heat. For the sauteed onions: Melt butter in a large skillet over high heat. Reduce heat. Saute onions with salt, stirring occasionally, until golden brown, about 15 minutes. Preheat grill or a dry skillet. Season liver with salt and pepper. Grill or saute in melted butter over high heat, about 3 minutes per side. Arrange liver over a bed of the sauteed onions on individual serving plates and spoon on sauce. Serve immediately. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A33 broadcast 11-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 11-06-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (364g)|
|Recipe Makes: 6|
|Calories from Fat: 1138 (93%)|
|Amt Per Serving||% DV|
|Total Fat 126.4g||169 %|
|Saturated Fat 71.7g||359 %|
|Monounsaturated Fat 38g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 302.7mg||93 %|
|Sodium 491.1mg||17 %|
|Potassium 405.5mg||11 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 12g|
|Protein 10.2g||15 %|
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Calories per serving: 1224
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