Minced Beef Tongue

Finely chopped beef tongue and truffles sauteed with Jerusalem artichokes and lemon juice.

Cut any cold cooked beef tongue into oblong-shaped pieces, cut them again transversely into slices, and put them into a saucepan with a few slices of uncooked truffle. Cut an onion and three small Jerusalem artichokes into slices and again into quarters, place them in a fryingpan with a little oil, and sprinkle with salt and pepper, and fry over a moderate fire until done. Add one tablespoonful of finely-minced parsley, cook for a minute or two, and then add the pieces of tongue and truffles. Cook for three or four minutes longer, remove the pan from the fire, and pour in the juice of two lemons. Turn the mince out onto a dish, garnish with pieces of bread fried in butter, and serve.