Tongue Fingers Recipe

Instructions

1. Grate the remains of a cold tongue very fine and mix it with the yolk of an egg, a spoonful of cream and finely chopped parsley, pepper and salt.
2. Heat it thoroughly and pour on narrow slices of well buttered toast.
3. Sprinkle thickly with fine bread crumbs stirred in melted butter, with a shake of red pepper, and brown quickly in a hot oven.