Lily bulb, sliced
1 pound ground beef
1/4 cup capers, chopped
1 tablespoon chopped onions
3 tablespoon Heinz chili sauce
1 teaspoon Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons chopped herbs
1 tablespoon olive oil
Cayenne pepper, to taste
Salt and pepper to taste
Toasted ficelle bread
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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