Chicken Pate Sandwiches

1/2 pound sliced bacon
1 pound chicken livers
2 tablespoons chopped onion
1 can (3-4 oz.) sliced mushrooms
1 1/4 teaspoons salt
2 teaspoons Worcestershire sauce
4 tablespoons butter or margarine
3 medium tomatoes, thinly sliced
2 teaspoons sugar
1/4 teaspoon pepper
1/4 cup chopped parsley
12 large slices rye bread

Oven: 350 degrees

Saute bacon until crisp in a medium-sized frying pan. Remove bacon, drain on paper towels, and keep warm. Pour all drippings from pan except two tablespoonsful. Stir chicken livers and onion into pan.

Cook slowly, stirring constantly, five minutes, or until browned. Stir in mushrooms and liquid, a quarter-teaspoon salt, and the Worcestershire sauce. Cook, stirring several times, five minutes, or until liquid evaporates. Mash mixture well with a fork.

While livers cook, melt the butter in a jellyroll pan. Place tomatoes in a single layer in pan. Sprinkle with the sugar, remaining teaspoon of salt, and pepper. Heat in oven five minutes, or until just hot. Sprinkle with parsley.

Place each of six slices of bread on a plate. Top with tomatoes, and drizzle with melted butter from pan. Spread liver mixture over tomatoes, dividing evenly. Top with bacon and remaining bread slices. Cut sandwiches in half and serve hot. Makes six sandwiches.

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