Canapés aus Langue de Boeuf und Konserve

Although potted tongue can rarely be seen today, in the past, it was typically consumed for breakfast as a spread, but it was also used in the preparation of canapés. Namely, circles made from toasted brown bread are coated with a 1/4 inch layer of the potted tongue, then garnished with strips of cooked pork tongue. Besides this basic recipe, a frequent practice when preparing potted tongue canapés is to spread toasted bread circles with potted tongue and garnish them by placing a stuffed olive in the middle, along with minced egg whites and minced beetroot on top.