Grilled Liver With Port Sofregit - cooking recipe

Ingredients

2 lb. veal or pork liver (8 slices, 1/4 inch thick)
salt and white pepper to taste
6 oz. margarine, melted
8 to 10 pieces bacon, cooked
6 medium garlic cloves, peeled
2 Tbsp. olive oil
1 bunch parsley, rinsed thoroughly, remove stems and chop
1 c. beef stock
3/4 c. Port wine
butter

Preparation

Process or mince bacon, garlic and olive oil.
Add chopped parsley, reserving 1 to 2 tablespoons for garnishing.
Pulse or chop to blend, set aside.
In shallow saucepan add beef stock and Port, bring to boil.
Reduce by two thirds, then remove from heat.