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.
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.