Rinse tongue, cut offals off. Cook until ready, sprinkling with salt and peppercorns, and then refresh. Cut blanched tongue into 1/2-inch thick slices.

Chop onion, sauté in some butter, put the tongue, add flour and fry for 5 minutes. Put wedged tomatoes or tomato paste on the top, heat through for 5 minutes, dress with sour cream, salt, pepper, and sprinkle with greens; pour beaten eggs in and bake in the oven. Serve with melted butter and greens.