Livers Teriyaki In A Fondue Pot
|Chicken liver/Other liver||8 Ounce, cut into bite-size squares, 1/3 inch thick|
|Teriyaki sauce||1 Cup (16 tbs)|
|Beef bouillon||3 Cup (48 tbs)|
|Sauce||2 Cup (32 tbs)|
|Cauliflower white sauce||3⁄4 Cup (12 tbs) (Use 1/2 Recipe Of Sauce Prepared Using 1 Cup #3B Vegetable And 1/2 Cup Skim Milk Per Serving)|
|Pimento dressing||1 Cup (16 tbs)|
Wipe liver clean with paper towel, and blanch by dropping into boiling water for 3 minutes.
Cut into bite-size pieces, and transfer to bowl.
Add Teriyaki Sauce and refrigerate at least 2 hours.
At dinner time, pour bouillon into fondue pot and bring to boil.
Keep just below boiling point throughout dinner.
Drain and dry liver; set on plate.
Each diner spears a liver square on his fondue fork, dunks it into hot liquid in the pot, and cooks it to his taste.
He then transfers liver to dinner plate and, with dinner fork, dunks it into one of the sauces.
This continues until all liver is cooked.