Prepare some slices of crumb of bread, of equal thickness, and toast them. Now garnish with a coating, half as thick as the slices themselves, of seasoned butter. Cover the butter with thin slices of very red, salted tongue, and let the butter harden.

Stamp out the pieces of toast with a star-shaped cutter, which should be dipped occasionally in boiling water in order to facilitate the operation. Finally, make a rosette of butter in the middle of each piece.