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Tongue Stanley

Some good white stock or sauce A few slices cold tongue Some poached eggs A few chopped pistachio Salt and pepper to season nuts Cut the slices of tongue half an inch in thickness, then trim them neat and round. Lay these rounds in small fireproof dishes, season with salt and pepper, place a poached egg on each piece of tongue, pour over some good white stock or sauce, heat in the oven, and serve decorated with chopped pistachio nuts.