Halloween Gets Devil Sauce and a Soul Fondue

I have a charming small cookbook entitled The Gourmet Fondue Cookbook by B. Arthur Paull. This cookbook was written in the 70s during the Fondue craze. It was sold at Fante's here in Philly.

I am bringing Fondue back for my private little Halloween Party.  Mr. Paull's recipes are not long on quantities and procedure. They are terse. I produce them verbatim. The intrepid Foody will not be deterred. These two are adventurous and very good.

This is a savory Fondue in which the bits of food (chunks of bread, shrimp, cheese, tofu, veggies etc.) are individually cooked by the diner.

Soul Fondue

1/2 cup pureed Chicken Liver
1 minced Onion
1 teaspoon Cayenne
1/4 cup Brandy
1/2 cup Butter
2 tablespoons Worcestershire Sauce
1/2 cup Tomato Paste
1/2 cup Cream
1/2 cup grated Parmesan Cheese
Salt to taste.

Pan fry onion in butter. Add flour and stir fry 5 minutes. Add tomato paste, salt, cayenne, Worcestershire, chicken liver and cream. Stir constantly for 20 minutes. Remove from heat and add cheese. Stir until cheese melts. Add brandy.

Devil Sauce

Combine tomato sauce, vinegar, sugar, horseradish and garlic. Pour into a serving dish, cover and chill.