Tongue toast: Difference between revisions
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A variant served as breakfast involves the use of boiled, smoked beef tongue, [[cream]], scrambled egg, and seasoned to taste with [[nutmeg]], [[Black pepper|pepper]], chopped [[parsley]], and chopped [[bell pepper|green pepper]]s.<ref>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]])</ref> A recent variant involves the use of [[reindeer]] tongue.<ref>[http://www.ce-review.org/00/40/mixednuts40.html Mixed Nuts] - Central Europe Review, 20 November 2000</ref> |
A variant served as breakfast involves the use of boiled, smoked beef tongue, [[cream]], scrambled egg, and seasoned to taste with [[nutmeg]], [[Black pepper|pepper]], chopped [[parsley]], and chopped [[bell pepper|green pepper]]s.<ref>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]])</ref> A recent variant involves the use of [[reindeer]] tongue.<ref>[http://www.ce-review.org/00/40/mixednuts40.html Mixed Nuts] - Central Europe Review, 20 November 2000</ref> |
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Tongue toast can be 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 (condiment)|mustard]] butter added to it.<ref>Auguste Escoffier, ''The Escoffier Cook Book: a Guide to the Fine Art of Cookery'' (Random House 1941) ISBN 0-517-50662-9</ref> |
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==See also== |
==See also== |
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Revision as of 09:42, 27 December 2016
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| Type | Open sandwich |
|---|---|
| Course | Breakfast or hors d'oeuvre |
| Main ingredients | Bread, beef tongue, scrambled eggs, onions |
Tongue toast is an open sandwich prepared with sauteed beef tongue and scrambled eggs.[1][2] It is seasoned to taste with black pepper and onions. Sometimes the tongue is served on buttered toast with a poached egg instead of a scrambled one.[3] While it is primarily prepared as a dish for breakfast, it is often eaten for lunch and dinner.[4]
A variant served as breakfast involves the use of boiled, smoked beef tongue, cream, scrambled egg, and seasoned to taste with nutmeg, pepper, chopped parsley, and chopped green peppers.[5] A recent variant involves the use of reindeer tongue.[6]
Tongue toast can be 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.[7]
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