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Dottie's Pate

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."

Rate/Review | Read Reviews (2)

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
2 Hrs 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 20 servings

Ingredients

1 pound chicken livers, rinsed and trimmed
2/3 cup thinly sliced onion
1 clove garlic, chopped
2 bay leaves
1/4 teaspoon dried thyme
1 cup water
1 teaspoon salt
3/4 cup butter, softened
2 dashes hot pepper sauce (such as Tabasco®)
1 teaspoon salt
ground black pepper to taste
2 tablespoons cognac

Directions

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.
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.