Bœuf Tartare

• ¼ pound beef per person (or more)
• 1 egg per person
• lemon juice
• olive oil

Remove all fat from meat and grind rather coarse. Form lightly into mounds or pats, 1 for each person. Make a little dent on the top.

Break the eggs carefully, saving the whites for another purpose, and put a yolk in a half shell in the dent on each pat.

Chop the herbs separately and put into little bowls. Serve the olive oil in a cruet. Garnish the meat with lemon-quarters. Oth