Page:The Up-to-Date Sandwich Book.djvu/105

 PÂTÉ DE FOIE GRAS is made from the liver of geese, ducks, or turkeys. Put one-half cup goose grease in a fryer on stove; when hot lay in the livers and baste with a spoon until tender; remove the livers from the pan and chop very fine. Add a small onion chopped and boiled brown, season with salt and pepper and mix in some of the grease in which livers were fried. The mixture must resemble paste. Pate de foie gras can be purchased in small cans.

PÂTÉ DE FOIE GRAS SANDWICH

On thin slices of toasted bread shorn of crusts, spread pâté de foie gras; add a dash of salt and cayenne; cover with another slice of toast and serve with a sweet pickle.

PÂTÉ DE FOIE GRAS SANDWICH NO. 2

Three slices of white or brown bread lightly buttered; on the lower slice spread pâté de foie gras, then put another slice of bread on top of that. Cover with delicate shreds of tomato, tiny lettuce hearts with a dash of mayonnaise dressing, topped by a third slice of bread. Garnish with an olive.