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Smooth, creamy chicken liver pâté topped with quail eggs and a rich Madeira jelly. Serve with toasted sourdough.
Seared spice-rubbed tuna served with a classic Niçoise salad assembly of potatoes, beans, olives, and a homemade anchovy dressing.
Easy, stress-free party canapés featuring rye bread topped with lemon-dill cream cheese, pickled herring, and hard-boiled quail eggs.