Marcel Duchamp’s Steak Tartare

Marcel Duchamp’s Steak Tartare

Ingredients:

½ POUND CHOPPED RAW BEEF
2 EGGS
CHOPPED RAW WHITE ONION
BRIGHT GREEN CAPERS
CURLED SLIVERS OF ANCHOVY
FRESH PARSLEY, CHOPPED FINE
BLACK OLIVES MINUTELY CHOPPED IN COMPANY WITH YELLOW CELERY LEAVES

Directions:

With an eye for artistic arrangement, Duchamp specifically recommends that you prepare the dish on an ivory plate “so that no pattern will disturb the distribution of ingredients.” First, arrange beef “with artistry into a bird’s nest,” and place egg yolks in its hollow core. Surrounding the nest, in the shape of a wreath, place bouquets of onion, capers, anchovy, parsley, and chopped olives with celery leaves. “Each guest, with his plate before him, lifts his fork and blends the ingredients with the egg yolks and meat,” he concludes. “In center of table: Russian pumpernickel bread, sweet butter, and bottles of vin rosé.”

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