Tongue toast
In this article, we will explore Tongue toast in depth, analyzing its impact, relevance and influence in various areas. Tongue toast has become a topic of growing interest in today's society, generating debate and reflection around its implications. Throughout these pages, we will examine the multiple aspects surrounding Tongue toast, from its origin and development to its evolution over time. In addition, we will analyze its connection with other phenomena and its role in shaping the current world. We hope that this article serves as a starting point for deeper reflection on Tongue toast and its implications for everyday life.
 | |
| Type | Open sandwich |
|---|---|
| Course | Breakfast or hors d'oeuvre |
| Main ingredients | Bread, beef tongue, scrambled eggs, onions |
Tongue toast is a traditional open sandwich prepared with sauteed beef tongue and scrambled eggs. It is seasoned to taste with black pepper and onions. The tongue is sometimes served on buttered toast with a poached egg instead of a scrambled one. While it was primarily prepared as a dish for breakfast, it was also eaten for lunch and dinner.
A variant served for breakfast involved the use of boiled, smoked beef tongue, cream, scrambled egg, and seasoned to taste with nutmeg, pepper, chopped parsley, and chopped green peppers. A modern variant involved the use of reindeer tongue instead of beef tongue.
Tongue toast was also served as an hors d'oeuvre, prepared in a similar fashion to a French toast preparation, as a star-shaped appetizer stamped out of buttered toast with mustard butter added to it.
See also
References
- ^ Thomas Jefferson Murrey, Cookery for Invalids (White, Stokes & Allen, 1887)
- ^ Sarah Annie Frost, The Godey's Lady's Book Receipts and Household Hints (Evans, Stoddart & Company 1870)
- ^ Phillis Browne, The Dictionary of Dainty Breakfasts (Cassell 1898, in New York Public Library)
- ^ Milburn (New Jersey) Budget - 11 August 1886
- ^ Rufus Estes, Good Things to Eat, as Suggested by Rufus: A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc (self published 1911, in New York Public Library)
- ^ Mixed Nuts - Central Europe Review, 20 November 2000
- ^ Auguste Escoffier, The Escoffier Cook Book: a Guide to the Fine Art of Cookery (Random House 1941) ISBN 0-517-50662-9
