Beef Tongue Fillets, Sauteed Recipe

• Cold, already boiled beef tongue
• Worcestershire sauce
• Cracker crumbs
• Beaten eggs
• Butter

1. Cut tongue into 1/3 inch thick slices.
2. Marinate for half an hour in Worcestershire sauce.
3. Roll in cracker crumbs, then in beaten egg and again in crumbs.
4. Saute in butter until well browned.
5. Remove tongue from pan and set aside.
6. Put into the pan a tablespoon of butter. When hot, stir in a tablespoon of flour. Cook until smooth, and light brown.
7. Add 1/2 cup of stock and 1/2 cup of tomato puree or 3 tablespoons of tomato catsup to the flour.
8. Bring to a boil, stirring briskly.
9. Serve with the timbales.

If a more highly seasoned sauce is preferred, add a teaspoon of minced parsley, half a teaspoon of kitchen bouquet, a few drops of onion juice, and celery salt to taste.