Savoury Tongue Croute

Ingredients

• 6 — S p.roiites of fried bread
• li oz. butter
• 2 firm tomatoes
• 1 tablespoont'ul cream
• Pepper and salt
• 4 slices cooked ox tongue
• 1 oz. anchovy or bloater paste
• 1 egg
• Fried parsley

Method

1. 1

   Cut the tongue to the size of the croutes.

2. 2

   Mix the anchovy or bloater paste with half an ounce of butter, and spread the croutes with it; place the slices of tongue upon this.

3. 3

   Break the eggs into a stew-pan, beat it well, and add the cream and half an ounce of butter; season to taste.

4. 4

   Stir over the fire until it thickens, pour a little over each croute, and place a slice of tomato on top of each.

5. 5

   Divide the remaining half ounce of butter into little bits, and put on the tomato.

6. 6

   Set the croutes in a hot oven for a few minutes.

7. 7

   Dish up and garnish with fried parsley, and serve very hot.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 43. The excerpt below is the record exactly as published.

SAVOURY TONGUE CROUTES. <) — S p.roiites of fried bread li oz. butter 2 firm tomatoes 1 tablespoont'ul cream Pepper and salt 4 slices cooked ox tongue 1 oz. anchovy or bloater paste 1 egg Fried parsley

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