recipe adapted from Recipe4All… Submit your own Händlmaier-based recipe now, and we’ll get it posted ASAP. And if you’d like to try using one of Händlmaier’s gourmet sauces, talk to a club Officer at the next meeting — we usually have a variety available.
Yield: 4 servings
1 ground Red Cayenne Pepper
4 slices Liver ½-¾” thick
¼ cup Margarine
1 cup Shallots, chopped
1 cup Dry White Wine
1 tablespoon Händlmaier’s Mustard
Salt and pepper liver. Saute over medium to high heat in the margarine. Remove liver and keep warm. Pour off some of melted margarine. 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.