Dottie’s Pate

  • Recipe By
  • Published Jul 12th
  • Ready In2h 30m
  • Servings20
  • Calories95
A recipe from my mother-in-law. A cocktail party favorite for many years! Serve with bagel crisps or other firm crackers.

Dottie’s Pate Ingredients

The following are the ingredients needed to make delicious Dottie’s Pate for 20 servings:

  • 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

Dottie’s Pate Cooking Instructions

  • Prep15m
  • Cook10m
  • Ready In2h 30m

To cook Dottie’s Pate, you need about 15 minutes of preparation time. The time needed to cook this Dottie’s Pate is about 10 minutes , and you can serve your Dottie’s Pate within 2 hours 30 minutes . The following are the steps to cook Dottie’s Pate easily:

  1. 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. 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.

Nutrition Facts

Per Serving: 95 calories; 8 grams of fat; 0.5 grams of carbohydrates; 4 grams of protein; 97 milligrams of cholesterol; 301 milligrams of sodium.

  1. Apr 19th 2019

    The recipe does not call for draining the livers after they are cooked. The first time I made this it was a bit soupy. The second time, I drained the liver mixture with a slotted spoon. M ...

  2. Nov 21st 2015

    The taste was great but it didn't set, rather it had the consistency of a thick soup.

  3. Jul 1st 2012

    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 ...

  4. Jan 7th 2012

    too salty

  5. Oct 17th 2011

    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.