The great thing about having the fillet steak minced for the tartare is that when you

[Ganpati's Goonerz--AFC's Aboriginal Fertility Cult]

I'm unconvinced on cold tartar GG. I love the stuff but once I've added in the onion, capers, Worcester sauce, mustard and cornichons and given it a good mix it is clearly above room temperature and quite perfect. The fridge would kill it imo.

Plus, tartar needs hot chips cooked in goose fat with it for optimum eating experience. FACT

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?