One variation on that dish included serving it with tartar sauce; the 1922 edition of Escoffier's Le Guide Culinaire defines "Steak à la tartare" as "steak à l'Americaine" made without egg yolk, served with tartar sauce on the side. "Steak à la tartare" (literally meaning "served with tartar sauce") was later shortened to "steak tartare" Over time, the distinction between steak à l'Americaine and its tartar-sauce variant disappeared. The 1938 edition of Larousse Gastronomique describes steak tartare as raw ground beef served with a raw egg yolk, without any mention of tartar sauce. "À la tartare" or simply "tartare" can still mean "served with tartar sauce" for some dishes, mostly fried fish. At the same time, the name "tartare" is also sometimes applied to other dishes of raw meats or fish, such as tuna tartare, introduced in 1975 by the restaurant Le Duc in Paris. Health concerns Health concerns have reduced the popularity of this meat dish in some parts of the world because of the danger of contamination by bacteria and parasites such as Toxoplasma gondii and Taenia saginata. Bacteria When the basic hygienic rules are followed, and fresh meat is used, the risk of bacterial infection is low. Parasites Toxoplasma gondii is a parasite that may be found in raw or undercooked meat. A multicentre case-control study found inadequately cooked or inadequately cured meat as the main risk factor for toxoplasma infection in all centres. Due to the risk of congenital toxoplasmosis in the fetus, pregnant women are advised not to eat raw meat. Latent toxoplasmosis, which lasts a lifetime, has been shown to cause poorer memory in the infected elderly. Latent toxoplasmosis in adults has been supposed to cause, but not proven to cause, psychological effects and lower IQ in some studies. Taenia saginata (beef tapeworm) may also be acquired via ingestion of undercooked beef. The tapeworm is transmitted to humans via infectious larval cysts found in cattle. People with taeniasis may not know they have a tapeworm infection because the symptoms are usually mild or nonexistent, but it is still possible to develop cysticercosis. Regional variations Europe Steak tartare is found in many European cuisines. The Belgian version, (also known as ), is generally made with mayonnaise and seasoned with capers and fresh herbs. It was formerly made of horse meat. It is usually served with french fries. In the Czech Republic and Slovakia, steak tartare