Mix the tartar with the pancetta, breadcrumbs and egg, season. Butter a parchment paper, form the meat mixture into a five to seven centimeter thick ‘sausage’ and wrap it in it. Tie the ends with kitchen string.
Steep in 80 degree water for 120 minutes. Cool and cut open.
Serve with, for example, cabbage salad.
oil, x#_
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