Recipe(tried): Ukrainian Calf's Liver Pate

Ukrainian Calf's Liver Pate:

1/2 stick butter, divided
1 pound calf's liver,sliced into strips
1 small onion, chopped fine
1 small onion, quartered
5 tablespoons butter, softened
2 1/2 tablespoons mayonnaise
2 tablespoons vermouth
1 tablespoon pepper, or to taste

1 hard-cooked egg, chopped fine
2 teaspoons chopped scallion

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.