Liver-Pâté Sandwich

Preparation info

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


Butter a thin slice of dark or light rye bread and cover with thin slices of liver pâté, either purchased or homemade. Top with a thin slice of a clear firm aspic and shreds of cooked beets. Garnish with cucumber slices and lettuce.