PLACENTA TARTAR
1 lb. fillet placenta, freshly ground, med. grind
2 tbsp. yellow mustard
1 tbsp. Dijon mustard
1 egg yolk
2 tbsp. Worcestershire sauce
1/4 c. finely chopped onion
3 tbsp. capers, drained
4-5 dashes hot pepper sauce, or to taste
Seasoned salt to taste
Freshly ground black pepper to taste
1 tbsp. cognac (opt.)
Only use human grade afterbirth.
Mix together all ingredients lightly to avoid packing the placenta too much. Mound placenta tartar on chilled plates and serve immediately with thinly sliced pumpernickel or toasted French bread.
Serves 3-4.
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