Beef Tongue Toast

Take the remains of a cold cooked tongue, grate it as finely as possible, add a
little finely chopped parsley, salt and pepper to taste, and form the mixture into a
thin paste with the yolks of eggs. Make the mixture as hot as possible without
boiling, turn it out on to slices of thin toast, dust over with breadcrumbs, brown the
surface with a salamander, or in front of the fire, and serve.