Liver in Mustard Sauce
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INGREDIENTS
INSTRUCTIONS
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 Wilsons "Outdoor Cooking with Inside Help" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
NOTES
Nutrition
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| Serving Size: 1 Serving (15g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 14 | ||
| Calories from Fat: 1 (7%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.9mg | 0 % | |
| Potassium 20.8mg | 1 % | |
| Total Carbohydrate 0.7g | 0 % | |
| Dietary Fiber 0.1g | 1 % | |
| Sugars, other 0.6g | ||
| Protein 0.1g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 14
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