Page:The Up-to-Date Sandwich Book.djvu/106

 PÂTÉ DE FOIE GRAS SANDWICH NO. 3

One-half cup of pâté de foie gras, remove the fat and mash to a smooth paste; season with a little salt and a dash of cayenne pepper and drop of onion juice; press the whole through a sieve. Spread on thin slices of buttered white bread and cover with another slice of buttered bread. Garnish top with slices of hard-boiled egg and an olive.

IMITATION PÂTÉ DE FOIE GRAS SANDWICH

Saute half a chopped onion in butter until brown; add one-half dozen chicken livers, cover with seasoned chicken stock, and let simmer until tender; mash the livers fine and press through a sieve, season with salt, paprika, mustard, and a dash of curry powder. Put this paste in a cup, pour melted butter over top; when cold, remove the butter and cut in thin slices; place between thin slices of white bread. Garnish with a pickle.