|3 tablesp. cream or mayonnaise|
|1 oz. butter|
|2 oz. finely||diced lean tongue|
Beat the eggs and cream or mayonnaise together.
Heat the butter, add the eggs, season well and cook gently until commencing to thicken.
If serving the mixture hot add the diced tongue—but if serving cold do not add this until the eggs are cold.
Take care the mixture does not become too stiff it appears rather dry beat in more cream or mayonnaise.