Tarttails with endive salad

Peel the potatoes, cut into slices and boil them in water with salt for 10 minutes. Peel the eggs and cut into pieces. Heat 25 g butter in a frying pan and fry the tarttails in 8 min. Until done. In the meantime, heat the remaining butter in a different frying pan and fry the potato for 5-6 minutes until crispy.

Dilute the mayonnaise with 1 tbsp water and mix with the egg, tomato and pepper and salt to taste. Put the endive in a bowl and pour about 1 liter of boiling water over it. Drain immediately, drain and mix with the egg-tomato mixture.

Divide the tartaries over 4 plates. Pour 100 ml of water into the pan of the tart tarts and stir the tins. Add the mustard and let the gravy boil for 1-2 minutes. Spoon the gravy over the tarttails. Place the potatoes and serve with the endive salad.