Giblet Pate

Giblet Pate

Giblet Pate
Servings: 8 servings
A vintage clipped newspaper recipe for Giblet Pate, make this pate with chicken giblets with necks, onions, celery, thyme, salt, butter, ground pepper, and cognac. A perfect addition to your Thanksgiving meal.
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  • 3 sets chicken giblets with necks
  • 1 small onion
  • 1 rib celery chopped
  • 1/4 teaspoon thyme
  • 1 teaspoon salt
  • 4 tablespoons one-half stick butter
  • Freshly ground pepper
  • 1 tablespoon cognac


  • Cook the giblets, except the livers, in water to cover with half the onion, sliced, the celery, salt and thyme until tender, about one and one-half hours.
  • Remove the meat from the necks and put, with the giblets, through the coarse blade of a meat grinder.
  • Cook the livers and remaining onion, chopped in the butter until done, about four minutes.
  • Sprinkle with salt and pepper.
  • Mash thoroughly and add to the ground giblets.
  • Mix well, adding the cognac and enough melted butter (or liquid in which the giblets were cooked) to make a smooth paste.
  • Serve with freshly made toast.

Kitchen Helper 2

Meat Grinder
Potato Masher
Meat Grinder Attachment
Print Recipe Pin Recipe
Course Appetizer
Cuisine American
Keyword Giblet, Pate, Thanksgiving


Yield: Eight or more servings as an appetizer.

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