1. Onions, liver and wine saute until cooked without closing the lid. 2. Butter RUB and lightly beat together with the cheese. 3. To mince the liver with plvl. cheese (can be 2 times for more tender consistency), EXT. cream, salt, pepper, beat (I whisk it with a blender on medium speed). Add the liver in a creamy cheese butter, stir well, and is also a little beat up. Put into a form, greased with butter and in the fridge overnight.