Steak tartare
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Steak tartare, or tartar steak, is a French dish of raw ground beef. It is usually served with onions, capers, parsley or chive, salt, pepper, Worcestershire sauce and other seasonings, often presente
Beef steak tartare with raw egg yolk
Steak tartare in the French Quarter of San Francisco
Plateau van zeevruchten
Tartar sauce
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Tartar sauce, often spelled tartare sauce in the UK and other Commonwealth countries, is a mayonnaise-based condiment mixed with chopped cornichons or gherkins and capers, along with soft herbs such a
Tartar sauce is often served with fried seafood dishes.
Recipe for pike à la tartare in Wojciech Wielądko's book Kucharz doskonały, 1783