Recipe courtesy of Sara Moulton
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40 min
25 min
15 min



Fry the lily bulb slices in oil until golden brown. Drain on paper towels.

Combine the ground beef, capers, onions, chili sauce, Worcestershire sauce, mustard, lemon juice, herbs, olive oil, and salt and pepper. Mix well. Serve on ficelle toast, with one lily bulb slice as garnish.

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