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Bacon

Pepper. Cayenne. Salt. Croûtes.

Parsley. One Shalot.

Wash and drain the livers, sprinkle them over with a little pepper, salt, and cayenne and a dust of very finely chopped parsley and shalot. Cut some bacon into very thin strips and roll one liver in each strip of bacon. Place each roll on a fried croûte, and cook in the oven for five minutes. Serve very hot.