Pate De Foie Gras Canapes Recipe

For twenty-four sandwiches take one tureen of foie gras. Remove the

fat, and mash the foie gras to a perfectly smooth paste, adding

gradually four tablespoonfuls of soft, not melted, butter; add a dash of

cayenne and a half teaspoonful of salt and about ten drops of onion

juice, and press the whole through a sieve. Cut slices of bread into

fancy shapes and toast; crescents are very pretty. Cover each slice

thickly with this paste; garnish with hard-boiled white of egg, cut into

diamonds or tiny crescents, and olives cut into rings. Arrange neatly,

and they are ready to serve.

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