Tongue and Mushroom Supper

• 15 g butter
• 30 ml chopped fresh parsley
• 1 small onion, skinned and chopped
• 100 g mixed mushrooms, sliced
• 15 ml chopped gherkins
• salt and pepper
• 15 ml plain flour
• 2 eggs, beaten
• 150 ml fresh milk
• 65 ml fresh cream

1. Melt the butter in a saucepan and lightly fry the parsley, onion and mushrooms for 3 minutes, then stir in the gherkin.
2. Grease a 20.5 cm (8 inch) flan dish and put the tongue in the base.
3. Cover with the onion and mushroom mixture, then season to taste.
4. Blend the flour with the eggs and beat in the milk and cream.
5. Pour into the dish.
6. Bake at 190C (375F) mark 5 for 40 minutes.
7. Serve hot or cold with mashed potatoes and sliced beetroot.

butter, parsley, onion, mixed mushrooms, gherkins, salt, flour, eggs, milk, fresh cream

Taken from www.food.com/recipe/tongue-and-mushroom-supper-423861 (may not work)