• Cooked calves’ tongue
• 3 or 4 boned anchovies, breadcrumbs
• ¼ lb of butter
• the juice of 2 lemons, salt and pepper

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.