The Washington Post

Bo Derek's Washington Roundup

For stallion tartare, mash together five ounces of minced USDA-inspected lean horsemeat with an egg yolk, Worcestershire sauce, salt and pepper. Flatten one side of the ball to position it on a plate. Pop some parsley, red onion and capers on top. Serve with tomato ketchup and olive oil. And, voila , that's one way they do it in Paris. (20/10) Read