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Four hundred ways to make a sandwich, catalogued in 1909 — from oyster and nasturtium to the After the Ball.

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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.

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