Directions

1. 1. Fry the bacon until it is lightly crisp. Remove the bacon from the skillet and reserve.
2. 2. To the bacon renderings add the livers. Salt and pepper them and cook for five to ten minutes, or until done. A few minutes before the livers are done, add the mushrooms and cook until wilted. Remove from heat.
3. 3. Combine the livers, mushrooms and reserved bacon to a food processor or blender. Pulse chop until the mixture is evenly reduced to a blended pate.
4. 4. In the previously used skillet, over medium heat, melt the butter. Add the flour and stir until it becomes a fully mixed roux.
5. 5. Add the bullion and then the cream a little at a time. Cook, stirring regularly, until the bullion is dissolved and the result is a smooth thick sauce; remove from heat.
6. 6. Spoon a little sauce on a slice of toast and layer that with pate. Repeat until all are prepared.
7. 7. Garnish with parsley and serve.