8 oz. chicken livers
1/2 c. water
1 chicken bouillon cube
1/4 c. chopped onion
1/4 tsp. dried thyme
3 slices bacon, fried and crumbled
1/4 c. butter, softened
1/4 tsp. dry mustard
6 to 8 drops cayenne pepper sauce
garlic, salt and pepper to taste

Mix livers, water, bouillon cube, onion and thyme in 1-quart saucepan. Heat to boiling; reduce heat and simmer uncovered until liver is done, about 15 minutes. Cool mixture; drain and reserve 1/4 cup broth. Mix liver, reserved broth and remaining ingredients in blender or food processor. Blend smooth. Refrigerate at least 3 hours.

Makes 2 cups.