Preparation:
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 |
