Stuffed French Rolls
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INGREDIENTS 2 sourdough French rolls
Soft butter
Smoked liverwurst or paté de foie gras or smoked rainbow trout paté
Chopped parsley or chivesCut off both ends of the French rolls. With a sharp, flexible knife, scoop out all the soft centers of the rolls. Butter the insides of the hollow rolls generously.
Mash the liverwurst or any preferred paté and stuff into the rolls. Flatten the top and bottom so that the stuffing does not overflow.
Wrap the rolls individually in wax paper and place in refrigerator until thoroughly cold. This is best done the day before.
When ready to serve, slice the rolls very thin, sprinkling each slice with minced parsley or chives.
NOTE: I find that a grapefruit knife makes an excellent instrument with which to remove the soft centers of the rolls.