Ukrainian Calf's Liver Pate

• 1/2 stick butter, divided
• 1 lb. calf's liver,sliced into strips
• 1 sm. onion, chopped fine
• 1 sm. onion, quartered
• 5 tbsp. butter, softened
• 2-1/2 tbsp. mayonnaise
• 2 tbsp. vermouth
• 1 tbsp. pepper,
• to taste
• 1 hard-cooked egg, chopped fine
• 2 tsp. chopped scallion

1. Melt 2 tablespoons of the butter in a skillet.
2. Saute the liver for 2 to 3 minutes on each -- don't overcook.
3. Drain.
4. Melt 2 tablespoons of the butter in a clean pot and saute onion.
5. Process liver, onion, raw onion, and softened butter in small batches in a food processor.
6. Process until you have a smooth mixture.
7. Dribble in mayonnaise and vermouth as you do so.
8. Transfer to a bowl, season and refrigerate for 4 hours.
9. Garnish with eggs and scallion, if desired.

butter, onion, onion, butter, mayonnaise, pepper, egg, scallion

Taken from www.foodgeeks.com/recipes/17802 (may not work)