Lambs Liver in Dijon Mustard Sauce flavoured with Honey & Tarragon - Cooking Pete
Quick-fried liver strips in a rich tarragon and cream sauce, perfect with tagliatelle or roasted potatoes.
Ingredients
- 400g Lambs Liver
- 1 Shallot
- 115g Dijon Mustard
- 300ml Double Cream
- 200ml Gravy
- 175ml White Wine
- 55g Tarragon
- 2 tsp Honey
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