Ukrainian Calf's Liver Pate
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Ingredients
| 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, or | | to taste | | 1 | hard-cooked egg, chopped fine | | 2 tsp. | chopped scallion |
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Instructions
Melt 2 tablespoons of the butter in a skillet. Saute the liver for 2 to 3 minutes on each -- don't overcook. Drain. Melt 2 tablespoons of the butter in a clean pot and saute onion. Process liver, onion, raw onion, and softened butter in small batches in a food processor. Process until you have a smooth mixture. Dribble in mayonnaise and vermouth as you do so. Transfer to a bowl, season and refrigerate for 4 hours. Garnish with eggs and scallion, if desired.
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