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Tongue Toast

Tongue Toast is a dish of toasted bread topped with a creamy tongue mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Tongue Toast

Ingredients

Directions

Prepare

  1. Mince the cold boiled tongue finely.

  2. Mix the minced tongue with the cream and egg yolks.

  3. Place the mixture over low heat and let it simmer for 1-2 minutes.

Serve

  1. Butter the toasted bread and place it on a hot dish.

  2. Pour the tongue mixture over the buttered toast and serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Thicken the cream mixture as they gently set over low heat, giving it a rich, smooth body.
Cream
Adds moisture and richness, keeping the minced tongue soft and spreadable over the toast.
Cold boiled tongue
Provides the savoury meat base that gives the dish its main flavour.
Butter
Adds fat and flavour to the toast, helping the topping sit well and taste rich.

The step that matters

Simmering the tongue mixture. Egg yolks set when heated, so keeping the heat low and the time short prevents them from scrambling or curdling. Gentle heat lets the mixture thicken smoothly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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