Gras Sandwich
Two tablespoonfuls pâté de foie gras and a cup of finely chopped cold boiled chicken; season with pepper and salt; spread on a crisp lettuce leaf that has been dipped in French dressing, and place between thin slices of white bread.
Four hundred ways to make a sandwich, catalogued in 1909 — from oyster and nasturtium to the After the Ball.
Two tablespoonfuls pâté de foie gras and a cup of finely chopped cold boiled chicken; season with pepper and salt; spread on a crisp lettuce leaf that has been dipped in French dressing, and place between thin slices of white bread.