This is a good recipe for liver pâté, but I always add a tablespoon of clarified butter at the end of frying the onion, which makes it more delicate. I will try your version on Sunday after the liturgy.
Thank you Marek, the clarified butter at the end is a good idea, I will definitely try it. What else do you add to the liver apart from onion and butter? Sometimes I add a bit of marjoram.
