• ½ lb. (240 g.) cooked ox or sheep’s tongue
• 6 oz. (180 g.) clarified butter
• a pinch each of ginger, nutmeg, powdered thyme, mace, black pepper

Mince the tongue and work it to a smooth paste with 4 oz. (120 g.) of the butter, the spices and thyme. Taste and add a little salt if necessary. Press tightly into pots and seal when cold and firm with clarified butter.

Equal quantities of tongue and ham can be used as a variant.

It will keep for weeks in the refrigerator and should be served chilled.