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

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

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 shouldnt 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.