Dave's Free Press: Cooking

in which I try not to poison you too much


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Sun, 7 Mar 2010

Steak tartare

For each person, 8 oz of steak, a teaspoon of capers, half an onion, an egg yolk, salt, pepper, parsley, and a splash of Worcestershire sauce. Finely chop everything that can be chopped, mix it all together, leave to moulder for half an hour or so, and serve on toast.

Posted at 21:25 by David Cantrell
keywords: steak
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