| 1 | Salt and pepper liver. |
| 2 | Saute over medium to high heat in the margarine (oleo). |
| 3 | Remove liver and keep warm. |
| 4 | Pour off some of melted oleo. |
| 5 | In what is left, saute shallots until clear or tender. |
| 6 | Add white wine. |
| 7 | Bring to boil. |
| 8 | Add mustard and blend into mixture. |
| 9 | Stir and simmer for a few minutes. |
| 10 | Put liver on platter and pour sauce over it |
