Tartare Sandwiches
This recipe is for a Tartare Sandwich, although it does not refer to the raw meat preparation that we normally associate with “Tartare.” In this recipe, each bite offers a burst of flavor from a blend of capers, gherkins, olives, and aromatic herbs, all nestled between buttery bread slices. The story behind the original Steak Tartare is as intriguing as its taste. While its precise origins are unknown, it's widely believed to have roots in the culinary traditions of the nomadic Tatars of Central Asia. These skilled horsemen would tenderize raw meat by placing it under their saddles, a unique method that has become part of Tartare's rich history. This version from Party Eats (1923) provides a similar blend of acidity and flavor, but without the meat.
- 4 tablespoons butter
- 2 tablespoons chives
- 2 tablespoons capers
- 2 teaspoons tarragon vinegar
- 2 teaspoons lemon juice
- 2 tablespoons gherkins
- 2 tablespoons olives
- 1 teaspoon French mustard
- 1 teaspoon paprika
- Salt
- Pimolas (stuffed olives)
Cream butter and add chives, capers, gherkins, and olives, all finely chopped, tarragon vinegar, lemon juice, mustard, paprika, and salt to taste. Mix thoroughly and spread between thinly sliced white bread. Garnish with pimolas.