Tongue toast

Last updated
Tongue toast
Beef tongue and eggs.jpg
Type Open sandwich
Course Breakfast or hors d'oeuvre
Main ingredients Bread, beef tongue, scrambled eggs, onions

Tongue toast is a traditional open sandwich prepared with sauteed beef tongue and scrambled eggs. [1] [2] It is seasoned to taste with black pepper and onions. The tongue is sometimes served on buttered toast with a poached egg instead of a scrambled one. [3] While it was primarily prepared as a dish for breakfast, the meal can also be eaten for lunch and dinner. [4]

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. [5] A modern variant involved the use of reindeer tongue instead of beef tongue. [6]

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. [7]

See also

Related Research Articles

<span class="mw-page-title-main">Hamburger</span> Food consisting of a beef patty between rounded buns

A hamburger, or simply a burger, is a dish consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. The patties are often served with cheese, lettuce, tomato, onion, pickles, bacon or chilis with condiments such as ketchup, mustard, mayonnaise, relish or a "special sauce", often a variation of Thousand Island dressing and are frequently placed on sesame seed buns. A hamburger patty topped with cheese is called a cheeseburger.

<span class="mw-page-title-main">French toast</span> Dish of fried bread, eggs, and milk

French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan-fried. Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights (of Windsor).

<span class="mw-page-title-main">Chicken-fried steak</span> American breaded cutlet dish

Chicken-fried steak, also known as country-fried steak, is an American breaded cutlet dish consisting of a piece of beefsteak coated with seasoned flour and either deep-fried or pan-fried. It is sometimes associated with the Southern cuisine of the United States. It is breaded and fried with a technique similar to the more common fried chicken, hence "chicken-fried". When deep-fried, it is usually referred to as "chicken-fried steak". Pan-fried versions are typically referred to as "country-fried steak".

<span class="mw-page-title-main">Fried egg</span> Cooked dish made from one or more eggs

A fried egg is a cooked dish made from one or more eggs which are removed from their shells and placed into a frying pan and fried. They are traditionally eaten for breakfast in many countries but may also be served at other times of the day.

<span class="mw-page-title-main">Welsh rarebit</span> British dish of cheese sauce on toast

Welsh rarebit or Welsh rabbit is a dish of hot cheese sauce, often including ale, mustard, or Worcestershire sauce, served on toasted bread. The origins of the name are unknown, though the earliest recorded use is 1725 as "Welsh rabbit" ; the earliest documented use of "Welsh rarebit" is in 1781. Variants include English rabbit, Scotch rabbit, buck rabbit, golden buck, and blushing bunny.

<span class="mw-page-title-main">Open sandwich</span> Single slice of bread with food items on top

An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, consists of a slice of bread or toast with one or more food items on top. It has half the number of slices of bread compared to a typical closed sandwich.

<span class="mw-page-title-main">Scrambled eggs</span> Culinary egg dish

Scrambled eggs is a dish made from eggs stirred, whipped, or beaten together typically with salt, butter, oil, and sometimes other ingredients, and heated so that they form into curds.

<span class="mw-page-title-main">Hash (food)</span> Culinary dish of chopped meat, potatoes, and fried onions

Hash is a dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, meaning 'to chop'. It originated as a way to use up leftovers. In the U.S. by the 1860s, a cheap restaurant was called a "hash house" or "hashery."

<span class="mw-page-title-main">Chateaubriand (dish)</span> Front cut of a beef tenderloin

Chateaubriand is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin the Chateaubriand.

<span class="mw-page-title-main">Steak tartare</span> Starter dish composed of finely chopped raw meat

Steak tartare or tartar steak is a French dish of raw ground (minced) beef. It is usually served with onions, capers, parsley or chive, salt, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is always served topped with a raw egg yolk. It is similar to the Levantine kibbeh nayyeh, the Turkish çiğ köfte and the Korean yukhoe.

<span class="mw-page-title-main">Egg sandwich</span> Sandwich with some kind of egg filling

An egg sandwich is a sandwich with some kind of cooked egg filling. Fried eggs, scrambled eggs, omelette, sliced boiled eggs and egg salad are popular options. In the last case, it may be called an egg salad sandwich.

<span class="mw-page-title-main">Beef tongue</span> Food made from cow tongue

Beef tongue is a cut of beef made of the tongue of a cow. It can be boiled, pickled, roasted or braised in sauce. It is found in many national cuisines, and is used for taco fillings in Mexico and for open-faced sandwiches in the United Kingdom. In France and Belgium it is served with Madeira sauce, while chrain is the preferred accompaniment in Ashkenazi and Eastern European cuisines. Germans make white roux with vinegar and capers, or horseradish cream, which is also popular in Polish cuisine.

<span class="mw-page-title-main">Hamburg steak</span> German patty of ground beef

Hamburg steak is a patty of ground beef. Made popular worldwide by migrating Germans, it became a mainstream dish around the start of the 19th century. It is related to Salisbury steaks, which also use ground beef. It is considered the origin of the hamburger, when, in the early 20th century, vendors began selling the Hamburg steak as a sandwich between bread.

A collop is a slice of meat, according to one definition in the Oxford English Dictionary. In Elizabethan times, "collops" came to refer specifically to slices of bacon. Shrove Monday, also known as Collop Monday, was traditionally the last day to cook and eat meat before Ash Wednesday, which was a non-meat day in the pre-Lenten season also known as Shrovetide. A traditional breakfast dish was collops of bacon topped with a fried egg.

Bermudian cuisine reflects a rich and diverse history and heritage blending British and Portuguese cuisine with preparations of local seafood species, particularly wahoo and rockfish. Traditional dishes include codfish and potatoes served either with an add on of hard boiled egg and butter or olive oil sauce with a banana or in the Portuguese style with tomato-onion sauce, peas and rice. Hoppin' John, pawpaw casserole and fish chowder are also specialties of Bermuda. As most ingredients used in Bermuda's cuisine are imported, local dishes are offered with a global blend, with fish as the major ingredient, in any food eaten at any time.

<span class="mw-page-title-main">Creamed eggs on toast</span> American breakfast dish consisting of cream sauce and hard-boiled eggs on toast or biscuits

Creamed eggs on toast is an American breakfast dish. It consists of toast or biscuits covered in a gravy made from béchamel sauce and chopped hard-boiled eggs. The gravy is often flavored with various seasonings, such as black pepper, garlic powder, celery salt, Worcestershire sauce, sherry, chopped parsley and/or chopped chives. The Joy of Cooking recommends making the bechamel with 12 cream and 12 chicken stock and adding capers or chopped pickle. As with many other dishes covered in light-colored sauce, a sprinkle of paprika or cayenne is often added as decoration.

Breakfast, the first meal of the day eaten after waking from the night's sleep, varies in composition and tradition across the world.

References

  1. Thomas Jefferson Murrey, Cookery for Invalids (White, Stokes & Allen, 1887)
  2. Sarah Annie Frost, The Godey's Lady's Book Receipts and Household Hints (Evans, Stoddart & Company 1870)
  3. Phillis Browne, The Dictionary of Dainty Breakfasts (Cassell 1898, in New York Public Library)
  4. Milburn (New Jersey) Budget - 11 August 1886
  5. 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)
  6. Mixed Nuts - Central Europe Review, 20 November 2000
  7. Auguste Escoffier, The Escoffier Cook Book: a Guide to the Fine Art of Cookery (Random House 1941) ISBN   0-517-50662-9