Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Liver sausage 1/2 ts Thyme leaves, dried
2 tb Onion, green, finely chopped 1/4 ts Pepper, freshly ground
2 tb Parsley, minced 1/4 ts Nutmeg, ground
2 tb Walnuts or pine nuts, 24 Bread, French, thin slices,
Coarsely chopped Toasted
4 ts Brandy Parsley, minced
4 ts Worcestershire sauce

-------------------ONION-FRUIT MARMALADE------------------------
1 1/2 ts Oil, olive 1 ts Lemon rind, grated
3 tb Onion, finely chopped 1 ts Orange rind, grated
1/4 c Apricots, dried, chopped 1/3 c Preserves, blackberry or
1/4 c Orange juice, fresh Other berry
2 tb Raisins, chopped Salt
2 tb Sherry, sweet Pepper
2 ts Lemon juice, fresh

In bowl, combine liverwurst, green onion, parsley, walnuts, brandy,
Worcestershire sauce, thyme, pepper and nutmeg. Refrigerate at least
1 hour.

In small skillet, heat oil over medium heat; quickly saute onion.
Cover, reduce heat to low and cook onion for 10 minutes. (It
shouldn't brown). Meanwhile, in small saucepan, combine apricots,
orange juice, raisins, sherry, lemon juice, lemon rind and orange
rind. Cover and simmer 15 minutes over medium-low heat. Remove from
heat; add onion, blackberry preserves and pepper. Cool.

Spread about 1 tablespoon pate on each toasted bread slice. Top each
with heaping teaspoon marmalade. Garnish with minced parsley.

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