Rinse the chicken livers and place them in a small pot in cold water to cover.  Bring to a boil, then lower heat and simmer for 10 minutes.  Drain the chicken livers and transfer them to a food processor.  Process for a few seconds.  Add the shallot, dry mustard, salt, allspice and cayenne and process to a smooth paste.  Add the port and continue processing.  When smooth and thoroughly mixed, allow to cool to room temperature.  Add the butter, 1/2 stick at a time, processing after each addition.  Stir in the minced parsley.  Transfer to small crocks for serving.  Press plastic wrap into the surface to keep fresh and prevent discoloration.  Serve chilled with bagel crisps or your favorite "dipping toast".

Our comments:  Allyson says she now knows where the colloquialism "crock of shit" comes from.  She doesn't care for this dish.  No, she doesn't care for this dish.  No, she doesn't care for it one bit.