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Steak Tartare Lausanne

(by Rachel Cline)

(adapted from The New York Times Cookbook by Craig Claiborne)

2 lb. raw, ground top-quality beef fillet, sirloin or round steak

4 raw egg yolks

8 fillets of anchovy


1/2 c. finely chopped onion

4 t. chopped parsley

salt and freshly ground black pepper


cayenne pepper


Worcestershire sauce

1 lemon, quartered


cognac or port, to taste

buttered toast

Divide the beef into 4 portions, and shape into patties.

Place the patties on chilled plates.

Make a small indentation in the center of each, and place one egg yolk in each.

Garnish each serving with 2 anchovies, and sprinkle with capers, onion, and parsley,

Serve with remaining accompaniments and toast.

(Read Steak Tartare, the story that accompanies this recipe.)

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