Melt 15 g of butter and fry the finely chopped onion until soft.

Dry the liver on paper towels, chop it, add to the onions, increase the fire. Add the liver, salt, thyme, nutmeg and pepper. Simmer, stirring occasionally, about 4 minutes, until the liver will not be in the middle slightly pink. Then pour in the vermouth and stew for 3-4 minutes. The secret of the tenderness and delicate taste of the pate in the addition of sweet vermouth.

Liver with juices to mix in a blender, gradually, without turning off the mechanism, add the remaining softened butter. It turns out the most tender texture and delicious pate. Its highlight - a spicy taste and aroma of the vermouth. Ready pie to put in the fridge for a few hours to froze.

The eclairs I made this recipe http://www.povarenok .ru/recipes/show/223 / did several times, always work. Ready eclairs cut and using a pastry bag filled with paste, you can simply spoon. Bon appetit!