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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl, whisk together the mustard, Worcestershire sauce, Tabasco, ketchup, and brandy, if using. In another bowl, combine the shallots, garlic, capers, herbs, and hazelnuts, if using. This can be prepared up to an hour ahead. | 2. At the very last minute, chop the meat into 1/4 inch dice (not too fine) using a large sharp knife. In a medium mixing bowl, combine the meat, egg yolks, and mustard mixture with a fork. Season with salt and pepper. Fold in the shallot mixture and blend well. | 3. Divide the meat in four equal portions and arrange them in patties on serving plates (use cylindrical moulds if you have them). Serve immediately, with additional mustard, Worcestershire sauce, Tabasco, ketchup, salt, and pepper on the table for each guest to adjust the seasoning. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mustard	3	tablespoons		2.835	0.4903	0.3003	0.0441
worcestershire sauce	3	tablespoons		39.78	9.9246	0.0	0.0
tabasco sauce	1	teaspoon		-	-	-	-
ketchup	3	tablespoons		-	-	-	-
brandy	1	tablespoon		-	-	-	-
shallot	3			345.6	80.64	12.0	0.48
garlic clove	3			-	-	-	-
caper	3	tablespoons		5.934	1.2616	0.6089	0.2219
parsley	2	tablespoons		2.736	0.4811	0.2257	0.06
tarragon	1	tablespoon		5.31	0.904	0.4099	0.1303
hazelnut	1/3	cup		106.4	16.0	0.0	5.336
beef	1 1/2	1/2		795.6018	0.0	156.8764	18.292
egg yolk	4			218.96	2.4412	10.7848	18.0472
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.