Title: Quick pate with onion-fruit marmalade
 Categories: Appetizers
      Yield: 8 servings
 
    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

MMMMM-------------------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
  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.