(1) Soak livers in milk for 1/2 hour. Dry on paper towels and quarter. Let dry.

(2)Fry bacon strips, remove and drain on paper towels.

(3)Add half of the butter to the bacon fat in the fry pan. Brown green pepper, onion and mushrooms and set aside.

(4) Dredge the livers in flour and brown for 2 or 3 minutes each side. Remove from pan

(5) Add a smooth mixture of flour and vermouth to the pan for thickening. Add pepper,onion,mushrooms and slowly the chicken stock. Stir to thicken until smooth. Mince bacon and add to the sauce. Add chicken livers and cook at low temperature for 10 to 20 minutes.