In sauté pan cook Bacon until it starts to render. Add Onions, Garlic, Butter, Salt, Black Pepper, Green Peppercorns, Ground Pork and Ground Beef. Cook until onions are soft and if they get a little color even better.
Add Chicken Livers, Cognac, Garlic Powder and Onion Powder and cook 4-5 minutes or until livers are cooked.
Place mixture in food processor and puree until smooth. Pour pate into individual ramekins or one larger bowl.
Melt Butter and pour over each ramekin or the larger bowl to form a thin coating. Cover with plastic and refrigerate overnight.
Serve with toast points, lemon toast rounds, sliced baguettes and/or crackers. You can also top with a dollop of crème de brie. If you cannot find crème de brie a slice of brie will do just fine.