Andy wrote:

> I thought it was prepared with raw egg which presents a salmonella problem
> today.

You could always use pasteurized eggs (assuming you can find them in your
local area). I only use the yolk.


> I don't remember the grade of meat. I'd probably grind rib eye. I also
> forget what it was served on... little pumpernickel squares comes to mind.

I wouldn't use anything as fatty as ribeye; the idea of that much cold raw
beef fat doesn't appeal to me. I like using bottom round: It's very lean,
and it's got a good beefy flavor. Serving it as tartare avoids the problems
of its getting tough and picking up a liverish flavor when it cooks.

Hand-chopping rather than grinding makes a big difference in the texture; I
prefer the hand-chopped version. As for what to serve it on, I go with a
good-quality white bread with a dense crumb. Sometimes I toast the bread.
Bagel chips or melba toast also work well, but they've got a more aggressive
crunch than I like for this. I offer capers, mustard, cornichons, raw onion,
and chopped parsley on the side.

Bob