Butter small timbale molds or custard cups, dust the bottoms and sides
with chopped tongue and finely chopped mushrooms. Break into each mold
one fresh egg. Stand the mold in a baking pan half filled with boiling
water, and cook in the oven, until the eggs are 'set.' Have ready
nicely toasted rounds of bread, one for each cup, and a well-made
tomato or cream sauce. Loosen the eggs from the cups with a knife,
turn each out onto a round of toast, arrange neatly on a heated
platter, fill the bottom of the platter with cream or tomato sauce,
garnish the dish with nicely seasoned green peas and serve at once.
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