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John Baxter's avatar

You need the kind of soft white pre-sliced bread that most French claim to despise, but which is gaining popularity for sandwiches. Cut off the crusts, roll the slices flat with a rolling pin, smear on a little foie gras with a soupcon of chutney, cut in quarters, wrap and refrigerate. Before serving, roll flat again - but individually: pressed together, you'll never prize them apart. Fortunately, moistness is the main problem, so drying out on the plate improves them. (Picard, the frozen food chain, sells something similar, packaged in hundreds for parties, as "pain surprise".)

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John Baxter's avatar

Thanks, Martina. I like the idea also, though it can be expensive. Property owners have to pay for the work, and while there is a tax rebate, we mostly have to take comfort in doing the right thing.

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