Quote Originally Posted by Ganpati's Goonerz--AFC's Aboriginal Fertility Cult View Post
I never cook chips. But I'd like to try it.

In Montpellier this Jan, for my mate's daughter's birthday, we went out and had a tartare that was cooked. Mi-cuit, they called it. With a slab of goat's cheese on top. It was nice, but is it still a tartare?

I mix tomato sauce, Worcester and tobasco. Stir in the beef, then the chopped parsley so the mix sticks the parsley to the cow.

Then add onions, shallots and capers. Mix. Raw egg yolk on top.

But I would like to try with these chips of yours. What do you cook them in?
Oh my chips are rubbish, never really got the hang of them at home as Mrs WES moans about the smell of my deep fat fryer.

There's a truly wonderful bistro in Reims that does all sort of tartare and serves them with chips cooked in goose/duck fat.

Quite wonderful. I'm off to Lille on Saturday. I'm thinking of tartare with chips post Saturday market now.