Veal steak tartar with white truffle

You can ask the butcher to mince the meat and if not, you can mince it yourself with a very small knife.
Make an emulsion with the egg yolk and all the sauces, Lea Perrins, soya, Tabasco, you can also add a little olive oil, salt and pepper, to taste.
Then chop the pickles, capers and gherkins and also the shallots and chives.
Finally, add the meat to the emulsion and also the mince, mix it all together and, if necessary, add more salt and pepper.
Serve with thin slices of crusty bread and finally grate the white truffle to taste.

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