Cooking & Baking

What kind of wine sauce, white wine, red wine? Was it just a thin pan sauce, or was it thickened more like a Madeira/Marsala? Just onions, or other ingredients as well? If you can remember more details, someone with knowledge and and experience may be able to build it from scratch.

Offhand, with no information, I'd say at the very least you'd want to soak the livers in milk overnight and then marinate them in whatever wine was in the sauce, but beyond that there's just so much variation that I can't say anything more. If you remember anything else feel free to let me know and I'll happily toss some ideas out