4 slices leanest bacon you can find
Olive oil
2 lb. chicken livers, halved
1 tsp. dried rosemary
1/2 c. Marsala wine
18 toast triangles

Saute bacon for about a minute in a little olive oil in heavy skillet. Add livers and rosemary and cook 4 to 5 minutes over medium heat (liver should be pink on the inside). Remove to a warmed platter. Add wine to skillet; scrape up bits of bacon and liver with a wooden spoon. Cook over medium heat about 3 minutes, or until it starts to thicken. Put the liver neatly on the toast points and nap with sauce. Serve immediately.