Pate sandwiches
Dry white bread and spread with butter. Rub the liver pate with a wooden spoon, adding cognac and yolk, season with salt and pepper. Use a syringe to apply a well-beaten pate to a sandwich. Garnish with slices of lemon, pickle or plums (whole or half).
white bread - 100 g, butter - 20 g, liver pate - 100 g, cognac to taste, yolk - 1 pc., salt to taste, pepper to taste, lemon to taste, or salted cucumbers to taste, or plum to taste