Skip to main content
Main

Tongue Toast

A toast topped with a creamy mixture of minced boiled tongue, eggs, and cream or milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Tongue Toast

Ingredients

Directions

Prepare the filling

  1. Mince the cold boiled tongue finely.

  2. Mix it with cream or milk.

  3. For every ½ cup of the mixture, add the well-beaten yolks of 2 eggs.

Cook and serve

  1. Place the mixture over the fire and let it simmer for 1–2 minutes.

  2. Butter some nicely toasted bread and place it on a hot dish.

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

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

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

    Shared aroma: acetic acid (sour, vinegar).

  3. Cream + breadtop 24% of all pairs
    Smell alikelow
    Cooked together5,789 recipes

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

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

Cold boiled tongue
Provides the meaty base and savory flavor of the filling.
Cream or milk
Adds moisture so the minced tongue becomes a spreadable, saucy mixture.
Eggs
Egg yolks thicken the mixture as it heats, binding it into a creamy topping.
Buttered toasted bread
Gives a crisp, buttery base that holds the warm topping.

The step that matters

Simmering after adding the yolks. Egg yolks thicken through gentle heat but can curdle or scramble if overheated. Brief, gentle simmering sets the mixture smoothly without turning it grainy.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes