|Course||Breakfast or hors d'oeuvre|
|Main ingredients||Bread, beef tongue, scrambled eggs, onions|
|Cookbook: Tongue toast Media: Tongue toast|
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 was 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 toungue.
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.
- 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