Recipe information
Yield
Hors d’oeuvres for 4 people, ages 12 and older
Ingredients
8 slices white sandwich bread (which should be soft and buttery, not dry)
8 tablespoons foie gras mousse, at room temperature
Coarse sea salt
4 tablespoons berry jam (preferably tart berries, like cranberries, blackberries and currants)
Preparation
Step 1
1. Lay the slices of bread on a breadboard. Spread the foie gras mousse on four of the slices. Sprinkle with coarse sea salt. Spread the jam on the other 4 slices of bread. Join the jam slices with the foie gras slices to make 4 sandwiches.
Step 2
2. Using a bread knife, cut off the crusts with gentle sawing motions, then cut the sandwiches diagonally into quarters, so you end up with triangles. Stack on a serving platter and march them out to the party.
Reprinted with permission from Six Foodie Memoirs by Amanda Hesser. May 2003 W.W. Norton & Co.
