1/2 lb. bacon, chopped
6 tbsp. butter, divided
2 med. tart green apples
1 lb. whole chicken livers
1/4 c. all-purpose flour
3 tbsp. dry Marsala or Madeira wine
3 green onions with tops, chopped
Salt & pepper to taste

In a large skillet, fry bacon until crisp; remove with slotted spoon and drain on paper towels. Discard all but 1 tablespoon drippings. Add 2 tablespoons butter to the pan.

Peel, halve, core and thinly slice the apples. Saute, stirring often, until slices are tender but still crisp; remove to a plate. Wash and dry livers; discard connective tissues and any greenish parts. If livers are large, cut them in half. Dip them in flour, coating lightly. Melt remaining 4 tablespoons butter in same skillet. Saute livers over moderately high heat until browned on each side, about 5 minutes.

Stir in wine, apples, bacon and green onions. Cook, stirring gently, until heated through and livers are pink when cut into. Season to taste with salt and pepper.