Dottie's Pate

Dottie's Pate

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"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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2 h 30 m servings 95 cals
Serving size has been adjusted!

Original recipe yields 20 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



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.

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...

too salty

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