Crumbed tongue

Crumbed tongue

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
8-10 x 1 cm-thick slices tongue, cooked
plain flour, seasoned
2 eggs, beaten
2 tablespoons cold water
80g fresh breadcrumbs
2 tablespoons oil
60g butter
sauce remoulade, to serve

Method

  1. Turn slices of tongue in seasoned flour and pat off excess. Mix egg and water and coat slices with this mixture, then with breadcrumbs. Chill for 20 minutes.
  2. Fry in oil and butter, turning once, until golden brown. Drain on crumpled paper towels and serve with rémoulade sauce.
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