1 lb. chicken livers, rinsed, cleaned and dried
1/2 lb. bacon, fried crisp
1/4 c. dry vermouth
1/4 tsp. dry mustard
3-4 shakes Tabasco
3-4 shakes garlic powder
3 tbsp. butter, soft
1 sm. onion, diced
4 scallions, sliced

1. Fry bacon crisp. Remove. Drain. Save grease.

2. Fry onion and scallions in grease. Add chicken livers. Drain some of the excess grease. Add wine. Cook 5 minutes.

3. Put bacon in food processor--crumble. Add livers, etc. Add mustard, garlic powder, Tabasco. Grind intermittently; mixture should be coarse.

4. Scrape out and put in bowl. Add softened butter. Stir in well.

I microwaved it for 1-2 minutes before serving from being refrigerated to make it room temperature and put extra bacon on top. Serve with additional raw diced onion.