323—Tongue Toast

Prepare some slices of crumb of bread, equal in thickness, and toast them. Now garnish with a coating, half as thick as the slices themselves, of mustard butter. Cover the butter with thin slices of very red, salted tongue, and let the butter harden.

Stamp out the pieces of toast with a star-shaped fancy-cutter, which should be dipped from time to time in boiling water in order to facilitate the operation. Finally, make a rosette of mustard butter in the middle of each piece of toast.