Open Faced Tartar Sandwiches
|Steak tartare||1 Pound|
|Capers||1 Tablespoon (Small Size)|
|Freshly grated horseradish||2 Teaspoon|
|Dijon mustard||1 Teaspoon|
|Freshly ground white pepper||1 Pinch|
|Whole grain bread slices||4 (Round)|
|Softened butter||2 Tablespoon|
|Watercress/1/2 bunch garden cress||4 Bunch (400 gm)|
Put the tartare in a bowl.
Peel and finely chop the onion.
Mix the drained capers, horseradish, mustard, ketchup, cognac or brandy, salt and pepper with the tartare.
Add further seasoning to taste.
Lightly butter the bread and top with the tartare.
Make a well in the center of the mounds of tartare.
Into each well slide an egg yolk.
Halve the anchovies lengthwise and carefully cross two strips over each egg yolk.
Slice the olives into rings.
Cut the cress from its roots, wash and pat dry.
Garnish the sandwiches with olives and cress.