6 sl bacon
1/2 lb chicken liver
1/4 c onion
2 t dry white wine
1/4 t salt
1/4 t garlic powder
1/4 t tabasco sauce
8 oz sliced water chestnuts
2 t parsley
1 lb assorted savory crackers
cook bacon in a large skillet, over a moderate flame, until crisp
drain on a cooling rack and blot with paper towels, reserving 1
tablespoon rendered fat
crumble bacon, set aside
heat reserved fat in a skillet over a medium flame
add livers and onions, heat and stir for 5 minutes, until livers are no
longer pink and onions are well softened drain on paper towels
combine liver mixture, wine, salt, garlic powder, and tabasco sauce in a
food processor
process until smooth
fold in water chestnuts and crumbled bacon
line a 4 cup mold with plastic
spoon in mixture, pack tightly
cover and chill for 4-24 hours
invert onto a serving platter
remove plastic
garnish with minced parsley
serve slightly chilled or at room temperature, with assorted crackers to
the side
