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Deauville & Eggs Tartar

September 6, 2011

Eggs Tartar

12 hard-cooked eggs
1/4 pound very fresh lean sirloin, ground twice
1 egg yolk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons minced onion
2 tablespoons chopped parsley
1 dash Worcestershire sauce
1 dash hot sauce
Durkee’s Famous Dressing

Steak Tartar, the notorious raw beef dish made famous by New York’s perennially in “21 club,” is not a dish that appeals to the timid; yet even those who have reservations about sampling raw beef tend to find these stuffed eggs irresistible.

Durkee’s Famous Dressing is a traditional garnish for Steak Tartar and Eggs Tartar; if you cannot find it at your supermarket, make your own approximation of it by blending equal parts mayonnaise with Dijon mustard.

Peel hard-cooked eggs and slice lengthwise; remove yolks and salve for other use (good sprinkled over soup, salads, cooked green vegetables).

Mix together ground sirloin, raw egg yolk, salt, pepper, onion, parsley, Worcestershire sauce, hot sauce. Stuff eggs whites with mixture allowing 1-2 tablespoons tartar stuffing per egg half, depending upon size of egg.

Top each half with dollop of Durkee’s Famous Dressing; if desired, sprinkle pinch of crumbled cooked egg yolk on top of dressing for added interest.

Yield: 24 stuffed egg halves.


Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

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