Tongue cutlets (a tasty side dish)

(Recipe #33, page 84)

Boil the tongue until very tender, skin it, and cut it into ½ inch thick slices, cutting the larger pieces in half. Then beat 1 egg with 2–3 tablespoons of water, to which some lemon juice should be added, add some nutmeg and finely ground salt if the tongue is not salty enough, dip the slices into the egg mixture, then dredge them in white breadcrumbs and fry them in lightly browned butter in an open pan until they are crisp and yellowish brown.

Translated by David Green.

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