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1. Divide the meat into 4 equal portions. Shape each first into a
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ball and flatten into patties., like broad hamburgers, about 4-in.
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across and 1/2-in thick. 2. The hamburgers may be cooked on a hot
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grill such as a barbecue grill, under a hot broiler, or a very hot
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skillet without additional fat. Cook 2-5 min. on each side, according
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to taste, to the desired degree of doneness. Transfer the hamburgers
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to 4 warmed plates. 3. Heat 1 tbsp of butter at a time in 1 or more
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small skillets and add an egg to each skillet. Cook, without turning,
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until the white is firm and the yolk remains soft and runny. Slip an
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egg, yolk side up, onto each hamburger. 4.Use the anchovy fillets
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either whole or split in half lenghtwise. Arrange the anchovies
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around the egg yolks in a triangular fasion. 5. Heat the 1/4 cup of
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butter in a skillet until it is foamy. Stir in the capers and
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parsley. When the foaming starts to subside and the butter begins to
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brown, pour equal amounts over each egg-topped hamburger.
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This dish: Steak hache avec oeufs a cheval
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