Alsatian Beef And Mushroom Tart

• 1 partly baked 10-inch tart shell (see recipe)
• 1 tablespoon, plus 2 teaspoons, butter
• 1/2 cup finely chopped onions
• 1 pound ground lean beef
• 1/4 pound mushrooms, finely chopped, about 1 1/2 cups
• 1/2 cup finely chopped green pepper
• 1 cup finely chopped celery
• 2 teaspoons dried marjoram
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 whole egg
• 1 egg yolk
• 1 cup heavy cream
• 1/2 cup milk
• 1/4 cup finely chopped chives or scallions

1. Prepare the tart shell and set it aside.
2. Preheat the oven to 375 degrees.
3. Heat two teaspoons of the butter in a skillet and add the onions.
4. Cook, stirring, until they are wilted.
5. Add the beef and cook, stirring and breaking up any lumps with the side of a heavy metal spoon.
6. Cook until the meat has lost its raw look.
7. If any fat has accumulated, drain it off in a sieve and discard it.
8. Add the remaining butter, the mushrooms, green pepper, celery, marjoram, salt and pepper.
9. Combine the whole egg, egg yolk, cream, milk and chives or scallions in a mixing bowl and beat thoroughly.
10. Add the meat mixture and stir to blend.
11. Pour the mixture into the tart shell.
12. Place a baking sheet in the oven.
13. Put the filled tart shell on the sheet and bake 30 to 35 minutes or until the custard is set.

shell, butter, onions, ground lean beef, mushrooms, green pepper, celery, marjoram, salt, freshly ground pepper, egg, egg yolk, heavy cream, milk, chives

Taken from cooking.nytimes.com/recipes/2479 (may not work)