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Breaded Tongue

Breaded slices of boiled tongue served on toasted bread with a parsley, lemon, and pickle sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Breaded Tongue

Ingredients

Directions

Prepare the tongue

  1. Cut the tongue into half‑inch slices.

  2. Dip the slices in beaten egg and coat with breadcrumbs.

  3. Cook the coated tongue in a small amount of hot butter until golden.

Make the toast and sauce

  1. Fry slices of bread until golden.

  2. Place a piece of tongue on each slice of bread.

  3. In the same pan, add a little butter, then stir in the flour until brown.

  4. Gradually add the stock, parsley, lemon juice, and pickles, stirring until combined.

  5. Pour the sauce around the tongue on the bread.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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, fresh or corned tongue
Is the main meat, sliced and served as the centrepiece of the dish.
Flour
Cooks in the butter to form a roux that thickens the sauce.
Stock
Forms the liquid base of the sauce, adding savoury flavour.
Slices of bread
Provide a crisp, golden base that holds the tongue.

The step that matters

Stirring the flour into the butter. Flour must be cooked in the fat until it browns and loses its raw taste, and stirring keeps it from clumping. Adding stock gradually then lets the roux blend smoothly into a thickened sauce without lumps.

“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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