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.
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|Serving Size: 1 Serving (153g)|
|Recipe Makes: 8|
|Calories from Fat: 104 (25%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 23mg||7 %|
|Sodium 762.2mg||26 %|
|Potassium 341.6mg||9 %|
|Total Carbohydrate 63.2g||19 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 60.1g|
|Protein 15.8g||23 %|
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Calories per serving: 419
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