Dottie's Pate

Dottie's Pate

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    2 h 30 m
knittin'cook
Recipe by  knittin'cook

“A recipe from my mother-in-law. A cocktail party favorite for many years! Serve with bagel crisps or other firm crackers.”

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Ingredients

Adjust Servings

Original recipe yields 20 servings

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Directions

  1. Place the chicken livers, onion, garlic, bay leaves, thyme, water, and 1 teaspoon of salt into a saucepan, and bring to a boil. Reduce heat to a simmer, and cook until the livers are cooked through, 7 to 8 minutes. Remove from heat, and let sit for 5 minutes. Remove bay leaves.
  2. Place the liver mixture into a food processor, and run the machine; add the butter to the mixture, about 1 tablespoon at a time. Add the hot pepper sauce, 1 more teaspoon of salt, the black pepper, and cognac to the running machine. Process until smooth; spoon into a crock or serving bowl, cover, and chill until firm.

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Reviews (3)

Rate This Recipe
hmay311
10

hmay311

Delicious, traditional recipe! I did use chicken broth rather than water but otherwise followed the recipe and I could not be more delighted. It is smooth, flavorful and easy to prepare.

Gin
4

Gin

too salty

Cookin Up A Storm
3

Cookin Up A Storm

We loved this. Of course, we love pate but this one reminded me of the Chicken Liver pates that we ate in Tuscany...and that's a good thing. This does make quite a large batch of pate, so have a bunch of pate lovers at your next party or plan to freeze some (it will freeze well). This is my new go to pate recipe...its that good. I did this recipe as a part of the Western Region's Faceless Frenzy July 2012.

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 95 cal
  • 5%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 0.5 g
  • < 1%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

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