Melt the butter in a saucepan, add the anchovies, which should be pounded in a mortar, the lemon juice, salt and pepper. Stir and mix well, and simmer for a few minutes. Slice the calves’ tongue, and dip each slice in this sauce when cold. Coat with fine white breadcrumbs, and fry to a golden colour in hot fat. Dish up and strain the sauce over the fried tongue. Rice is usually served with this dish.