Mezclar 100 gr. de foie-gras con 1 cucharada sopera de leche evaporada o de crema (ligeramente batida para que espese, sin hacerse mantequilla), 1 cucharada sopera de buen cognac y ½ cucharadita (de las de moka) de paprika. Se mezcla bien todo y se pone con la manga sobre el pan. Se adorna con una alcaparra.
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