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Beef Tartare with Anchovies Mayonnaise, Cured Egg Yolk, Crispy Burzstyn, French Mustard and Fried Capers - À Table
This is a French classic, a little revisited. I really don’t like to serve it with raw eggs in restaurants where I work. Not because of safety reasons, but because one whole egg yolk is way too much for one portion. You will have to …