Pate Mousse With Bacon And Walnuts

• 8 slices bacon, diced
• 1 lb. chicken livers
• 1/2 c. brandy
• 3/4 c. heavy or whipping cream
• 1 medium size yellow onion, chopped
• 1/4 c. Hellmann's mayonnaise
• 1 tsp. dried thyme
• large pinch of ground nutmeg
• salt and freshly ground black pepper to taste
• 1/2 c. coarsely chopped walnuts
• 3 Tbsp. chopped fresh Italian parsley
• crumbled crisp bacon and chopped fresh Italian parsley or whole walnut meats and chopped parsley (garnish)

1. One day before serving, fry the diced bacon in a medium skillet until crisp.
2. Remove from the pan with a slotted spoon and drain on paper towels.
3. Saute the livers in the hot bacon fat over medium-high heat until brown on the outside, but still pink inside, 4 or 5 minutes.
4. Remove from the pan and reserve.
5. Pour the brandy into the skillet over medium heat and stir, scraping loose browned bits on the bottom of the pan.
6. Add the cream and heat to boiling.
7. Reduce heat and simmer until reduced to about 1 cup.
8. Process the livers, onion and reduced cream in a food processor fitted with a steel blade until smooth.
9. Add the mayonnaise, thyme, nutmeg, salt to taste and lots of pepper. Process until smooth.
10. Add the diced bacon, walnuts and 3 tablespoons parsley and process just until blended.
11. Transfer the liver mixture to a crock-pot or decorative serving dish and refrigerate, covered, overnight to allow the flavors to blend.

bacon, chicken livers, brandy, whipping cream, yellow onion, mayonnaise, thyme, ground nutmeg, salt, walnuts, fresh italian parsley, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008534 (may not work)