Sauteed Chicken Livers
|Chicken livers||1 Pound (Fresh / 2 Packages Frozen, Of 8 Ounce Each)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Instant mashed potato||4 Cup (64 tbs) (For 8 Servings)|
|Water||1 Cup (16 tbs) (Or As Needed)|
|Frozen fried onion ring||8 Ounce (2 Packages Of 4 Ounce Each)|
|All-purpose flour||3 Tablespoon|
|Condensed beef bouillon||10 1⁄2 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
1 If using frozen livers, thaw just enough to separate.
2 Evenly coat the livers with 1/2 cup cornmeal.
3 As per package instructions, prepare mashed potato, keep warm.
4 In a large skillet, fry bacon until crisp.
5 Drain on paper towels; set aside.
6 In hot bacon drippings, saute chicken livers for 5 minutes per side, or until golden-brown.
7 Drain well on paper towels.
8 Meanwhile, in the oven or under broiler,heat onion rings as per package label directions.
9 Sprinkle with 1/4 teaspoon salt.
10 In the center of serving platter, mound the potato .
11 In a bowl, toss chicken livers with onions, and arrange around potato. Keep warm.
12 Pour drippings from the skillet; return 3 tablespoons.
13 Blend in 3 tablespoons flour, undiluted beef bouillon, and 1/2 cup milk.
14 Bring to a boil, stirring constantly.
15 Lower the heat, and simmer, uncovered,for 3 minutes.
16 Garnish the platter with watercress or parsley. Pass gravy.