| 1 | Heat butter and oil over high heat in large frying pan until foam begins to subside. |
| 2 | Sift flour onto large plate and dredge liver in flour. |
| 3 | Saute liver for two minutes on each side, regulating heat to keep butter and oil very hot, but not burning. |
| 4 | Remove liver to holding plate. |
| 5 | Add stock to pan and boil down rapidly until reduced by half. |
| 6 | Add cream and boil until thickened to coat spoon nicely. |
| 7 | Off heat, whisk in the dijon mustard. |
| 8 | Spoon sauce over liver and serve |
