Quick pate with onion-fruit marmalade

8 servings

Ingredients

Quantity Ingredient
½ pounds Liver sausage
2 tablespoons Onion, green, finely chopped
2 tablespoons Parsley, minced
2 tablespoons Walnuts or pine nuts,
Coarsely chopped
4 teaspoons Brandy
4 teaspoons Worcestershire sauce
1½ teaspoon Oil, olive
3 tablespoons Onion, finely chopped
¼ cup Apricots, dried, chopped
¼ cup Orange juice, fresh
2 tablespoons Raisins, chopped
2 tablespoons Sherry, sweet
2 teaspoons Lemon juice, fresh
½ teaspoon Thyme leaves, dried
¼ teaspoon Pepper, freshly ground
¼ teaspoon Nutmeg, ground
24 Bread, French, thin slices,
Toasted
Parsley, minced
1 teaspoon Lemon rind, grated
1 teaspoon Orange rind, grated
⅓ cup Preserves, blackberry or
Other berry
Salt
Pepper

Directions

ONION-FRUIT MARMALADE

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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