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Foie-gbas Sandwiches

A sandwich made with sliced foie gras, buttered bread, and served as a savory appetizer.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Foie-gbas Sandwiches

Ingredients

Directions

Prepare the foie gras

  1. Turn out the foie gras and remove the fat.

  2. Cut the foie gras into thin slices without breaking them.

Assemble and serve

  1. Prepare thin slices of bread and butter them.

  2. Lay the foie gras between two slices of bread, trim the edges, and press them together.

  3. Stamp out neatly shaped sandwiches.

  4. Dish up tastefully and garnish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Liver + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together731 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Liver + buttertop 19% of all pairs
    Smell alikemoderate
    Cooked together2,065 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Foie gras
Provides the rich, creamy filling that gives the sandwich its main flavour and fat.
Bread
Supports the delicate liver slices and gives the sandwich its structure.
Butter
Adds fat and a smooth layer that helps the bread stay moist against the filling.

The step that matters

Cutting the foie gras into thin slices. Foie gras is very soft and fatty, so it breaks or smears easily when cut. Keeping it cold and using a thin, sharp knife helps the slices hold their shape and keeps the sandwich neat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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