Recipe - Liver With Mustard Sauce

1 pound Beef liver cut or sliced up 1/2"
Thick
1 tablespoon Butter
1 tablespoon Cooking oil
One half cup Flour
One half cup Beef stock
2 tablespoon Dijon mustard
Three fourths cup Whipping cream

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini