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Tongue Toast

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 the topping

  1. Finely mince the cold boiled tongue.

  2. Mix the minced tongue with cream or milk.

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

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

Serve

  1. Toast the bread and butter it.

  2. Place the buttered toast on a hot dish and pour the mixture over it.

  3. 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 creamy mixture as they gently set over low heat.
Cream or milk
Adds moisture and richness, creating a smooth, spoonable base for the tongue.
Cold boiled tongue
Provides the savoury meat that forms the main flavour of the topping.
Butter
Adds fat and richness to the toast, complementing the creamy topping.

The step that matters

Simmering the egg yolk mixture. Egg yolks thicken and set when heated gently. Over high heat or for too long, they can curdle and turn grainy, so keep the heat low and watch closely.

“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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