Chopped Liver Sandwich

Sandwich au Foie Hâché

[Chopped Liver Sandwich]

The gehakte leber featured in this sandwich was purchased from a yiddish bakery in the Marais, called Florence Finkelsztajn. I was tipped off on their chopped liver by a fellow food enthusiast, and had to buy some when I walked by the store yesterday. The service was stiff and frankly contemptuous, which I’ve sadly come to expect from this little rue des Rosiers area, but I was prepared to bear it for a bit of chopped liver — what does that say about me?

As I was very much pressed for time today, trying to work on several projects at a time while my thoughts already turned to tonight’s party, a sandwich sounded to me (as it so often does) like the perfect lunch — put together in a heartbeat and giving new meaning to the word “satisfying”.

Perhaps my chopped liver sandwich would have been more culturally sound had I made it on a poppyseed bagel from the aforementioned store, but that one had already been accidently consumed for breakfast. No matter, I just ran downstairs to the boulangerie to buy a multigrain baguette (the Baguette des Prés I love so much), cut off a piece, sliced it in two, spread it with foie hâché, and threw in a few rounds of tomato for color and vitamin.

And I have to say, this chopped liver delivered: delightfully well seasoned and moist, with little chunks of hard-boiled egg and soft onions, it seems very much at ease in the nook of the fresh and crunchy baguette. Definitely worth taking a bit of service abuse.

Florence Finkelsztajn
24, rue des Ecouffes, 75004 Paris
01 48 87 92 85


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  • The desserts in the window there always look fabulous-big thick slabs of unknown-to me-Jewish pastry. I may have to venture inside and meekly order something.
    I have had the beef stroganoff and the Hungarian Goulash at Jo Goldenbergs. I really liked both dishes.

  • e

    I too have been dining on chopped liver fairly frequently lately. I see you added the tomato, but I’d also suggest trying it with some great mustard….sacreligious, I know, but I had no idea it would be as delicious as it was

  • NewYorkDely

    I was in Paris two weeks ago and ate there with my family. We didn’t try their chicken liver, but their pastrami was amazing…and I’m a native New Yorker.

  • Monica

    Accidentally consumed, hmmm?? I’m glad you found the product worth the price of service. And the party’s tonight! Can’t wait to see photos and wishing you a successful event.

  • Actually, while a bagel has similar cultural roots, it is not, at least to American Jews, the proper bread for a chopped liver sandwich. Rye bread, preferrably with caraway seeds, would be a more traditional choice.

    However, if a bagel works for you, that is a hole other story. I think a rustic-looking bread like the one you show in the photo is actually a good fit. (Try chopped liver with pastrami sometime for a total NY deli sandwich experience.)

    Congratulations on your second anniversary!

  • suzy

    Congratulations on your blog’s second birthday and on all your new adventures! You have great things ahead.

  • anni


    Bon Anniversaire! I am new to the world of blogs and you have inspired me to create with enthusiasm…When my world seems to overwhelm me, I can count on your world to exite and rejuvenate me! Thanks for your contribution. I look forward to your future book signing event!



  • simona

    I’m very happy you liked the gehakte leber, and you chose the right bread, though personally I prefer white bread. Bagels are for smoked salmon ( loks in Yiddish) and cream cheese.
    And if I may, one little remark: Yiddish is a language – old german mingled with hebrew words, spoken mainly by East European jews before the Holocaust. So, I believe you brought your liver in a jewish shop , where maybe they speak Yiddish too. The main thing is that you liked it.
    Bon Appetit

    • Evelyn Graham

      Sorry, but having read the comments on Yiddish, I have to state that Yiddish is a MEDIEVAL language, and it is a mixture of German (70-75 per cent), and from Polish, Russian, Romanian, Ukainian, various Slovene dialects and, within the last century, English and 10-15 per cent from Hebrew. Yiddish is still spoken today, mainly by orthodox Jewish communities in England and America. People who wish to become real mavens(experts) in the language can even take a degree in Yiddish at the Oxford University!

  • laurie

    My favorite sandwich when I lived in NY was a mix of chopped liver & egg salad on an onion bagel. I miss it.

  • Alisa

    I used to help my mother and grandmother make the chopped liver for the holidays. That was fun. I never like to eat it though. The last time that I was forced to do so, I think that I was about 10 years old. There’s a good chance my palate has changed since then. With your vote of chopped liver appreciation, I might try it again. As for the pros & cons of the rue des Rosiers area, I too struggle with the situational dichotomy. In the words of Rodney King “why can’t we all just get along?”.

  • cs

    oh! i’m sorry you had rough service at florence finkelsztajn’s. but they can actually be very kind too. the last time i went, a middle-aged woman was quite motherly to me as i hesitated between different kinds of poppyseed pastry — ending up with Mohnstrudel, hooray! — and the man who set up my tray for me to carry outside was so courteous i was half afraid he would engage in “Kuess die Hand” (i.e. kiss my hand) after he was done!
    maybe they were sensing the homesick nostalgia coming off me in waves in their bakery…

    By the way, a small correction to the person correcting above, Yiddish is actually modern German with some grammatical alterations (& Hebrew & Slavic loan words) — not old German. Wish they’d been speaking it there – I should be so lucky!

    Has anyone found better bagels in Paris than the H&H bagels they fly in from New York to the Bagel Store in the Marais?

  • Laura

    How funny! Whenever my mom gets bad service her comment is, “What am I?!? Chopped liver??”

    (I think that saying must have gotten spread by people with a much lower opinion of chopped liver than you…)

  • Roger

    When my wife and I were in Paris in 2007, we sought out L’As du Fallafel for their famous Fallafel sandwiches. Across the little plaza was Traiteur Finkelsztajn with its windows filled with gorgeous central European breads and pastries. The aromas coming from the shop almost made us swoon. We went in and bought some rugelach for later. Coming out we were accosted by a tiny, very elderly, well-dressed French woman who inquired, “Americain?” We answered, “Oui,” and she started singing “New York, New York” to us doing a little step-dance around her cane. It was absolutely charming! Ah! Paris!

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