Melt the butter in a frying pan. Add the onion and livers and cook until the onion is soft and
the livers are lightly browned and no longer pink in the centre.
Add the sherry and boil until reduced by half. Cool slightly.
Turn the mixture into a food processor or blender and add the soft cheese and 1 tablespoon lemon
juice. Blend until smooth.
Add the hard-boiled eggs and blend briefly. Season with salt and pepper. Taste and add more
lemon juice if liked.
Pack the liver pate into a mould or into individual ramekins. Smooth the surface.
Spoon a layer of clarified butter over the surface of the pate. Chill until firm. Serve at room
temperature, with hot toast or savoury biscuits.