Fine Tongue Sandwich Recipe

Chop a quarter of a pound (± 125 g) of cold, boiled tongue very fine; add to it two tablespoonfuls of olive oil, a dash of red pepper, a teaspoonful of Worcestershire sauce, and a saltspoonful of paprika; mix and add the hard-boiled yolks of three eggs that have been pressed through a sieve. Put this between thin slices of bread and butter, and garnish with water cress.