Probably the most traditional French sandwich. This dish is the very essence of “case-croute”, a snack, light meal taken between larger ones. Served on half a French baguette bread, with salad, tomato  fresh mayo and mustard, with generous thick slices of farmer’s “Paté” (a paste of forcemeat containing liver, ground pork meat and duck fat with spices). Served with shoestring potatoes than conserve their crispiness even for long deliveries.