Steak Tartare

Let me begin by saying, ma chere. that Steak Tartare, alias Bitteck Tartare, also known as Steck Tartare, is in no way related to tartar sauce. The steak to which I refer originated with the Cossacks in Siberia, and it can be prepared on horseback, at swift gallop, if conditions make this a necessity.

Indications: Chop one half pound (per person) of the very best beef obtainable, and shape carefully with artistry into a bird’s nest. Place on porcelain plate of a solid color — ivory is the best setting — so that no pattern will disturb the distribution of ingredients. In hollow center of nest, permit two egg yolks to recline. Like a wreath surrounding the nest of chopped meat, arrange on border of plate in small, separate bouquets:Chopped raw white onion
Bright green capers
Curled silvers of anchovy
Fresh parsley, chopped fine
Black olives minutely chopped in company with yellow celery leaves
Salt and pepper to tasteEach guest , with his plate before him, lifts his fork and blends the ingredients with the egg yolks and meat. In center of table: Russian pumpernickel bread, sweet butter, and bottles of vin rosé.

Marcel Duchamp | Taken from the book: The Artists’ & Writers’ Cookbook and copied from: https://www.brainpickings.org/index.php/2013/04/17/the-artists-writers-cookbook-1961/

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