Heat butter and oil over high heat in large frying pan until foam begins to subside. Sift flour onto large plate and dredge liver in flour. Saute liver for two minutes on each side, regulating heat to keep butter and oil very hot, but not burning. Remove liver to holding plate. Add stock to pan and boil down rapidly until reduced by half. Add cream and boil until thickened to coat spoon nicely. Off heat, whisk in the Dijon mustard. Spoon sauce over liver and serve. Recipe By : Robert Boston
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|Serving Size: 1 Serving (285g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 103 (54%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 23mg||7 %|
|Sodium 432.9mg||15 %|
|Potassium 272.1mg||7 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 15.9g|
|Protein 5.2g||7 %|
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Calories per serving: 189
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