Preparation
1. Finely chop the gherkins, onion and parsley with a knife. Optionally chop the capers.
2. Carefully wash the eggshell. Then separate the white from the yolk. For this recipe, only keep the yolk, in half of the shell.
3. Using a sharp knife, finely chop the meat. Shape it into a slightly flattened ball and place it in the center of the serving plate, on a bed of lamb’s lettuce.
Finally, arrange the chopped condiments around the meat. Place the yolk in its half-shell on the meat and serve immediately with the rest of the seasoning on the side. Each person can then flavor the tartare to their liking.