Boil a beef tongue until tender; take off the outer skin. Then rub with butter and the beaten yolk of an egg; put
in a baking−dish. Add 1/2 cup of the water in which the tongue was cooked, 1/2 glass of wine and 1/2 can of
mushrooms. Sprinkle with salt and pepper and let bake until brown. Serve garnished with the mushrooms.
