Beef Tongue Fillets, Sauteed Recipe ingredients

To prepare this Beef Tongue Fillets, Sauteed Recipe, first cut cold boiled tongue into slices a third of an inch thick. Marinate for half an hour in Worcestershire sauce. Roll in cracker crumbs, then in beaten egg and again in crumbs, and saute in butter until well browned. Take them out on a hot platter and put into the pan a tablespoonful of butter, and when hot stir in a tablespoonful of flour; cook until smooth, and brown. Add 1/2 cupful of stock and 1/2 cupful of tomato pulp, or 3 tablespoonfuls of tomato catsup. Let all boil up, stirring briskly, and serve with the timbales.

If a more highly seasoned sauce is liked, add a teaspoonful of minced parsley, half a teaspoonful of kitchen bouquet, a few drops of onion juice, and celery salt to taste.