Deviled Chicken Livers

• 4 large or 8 small chicken livers
• 1 tablespoon finely chopped scallions
• 1 tablespoon finely chopped shallots
• 1 teaspoon English mustard (see recipe)
• 18 teaspoon cayenne pepper
• 8 slices lean bacon

1. Preheat the oven to high (500 to 525 degrees).
2. Cut away the connecting stringlike membranes from the livers.
3. If the livers are large, cut them into four pieces of more or less equal size.
4. If they are small, cut them in half.
5. There should be 16 pieces.
6. Place the pieces in a small bowl and add the scallions, shallots, mustard and cayenne pepper.
7. Stir to blend.
8. Wrap each condiment-coated piece of liver with one-half slice of bacon and secure the bacon with a toothpick.
9. Arrange the wrapped livers on a rack and place in the oven.
10. Bake eight to 12 minutes or until bacon is crisp.
11. Drain on paper towels and serve immediately.

chicken livers, scallions, shallots, english mustard, cayenne pepper, lean bacon

Taken from cooking.nytimes.com/recipes/2562 (may not work)