Chicken Liver Pâté With Fig Preserves

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3 large onions (about 3/4 pound), chopped

1 stick (1/2 cup) unsalted butter

1 pound chicken livers, trimmed

1/4 cup Tawny Port

1/4 teaspoon allspice

1 tablespoon fresh lemon juice

1/3 cup fig preserves (available at specialty foods shops and some supermarkets), chopped fine

toast points or water biscuits as an accompaniment

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