Roti ilat

Roti lidah minangka roti lapis tradisional sing disiapake nganggo basa sapi tumis lan endhog orak . Thomas Jefferson Murrey, Cookery for Invalids (White, Stokes & Allen, 1887) Sarah Annie Frost, The Godey's Lady's Book Receipts and Household Hints (Evans, Stoddart & Company 1870) Wis dibumboni kanggo rasa karo mrica ireng lan bawang . Ilate kadang disajeni nganggo roti panggang kanthi endhog rebus lan ora digoreng. Phillis Browne, The Dictionary of Dainty Breakfasts (Cassell 1898, in New York Public Library) Nalika disiapake utamane minangka sajian kanggo sarapan, uga dipangan kanggo nedha awan lan nedha bengi . Milburn (New Jersey) Budget  - 11 August 1886 Varian sing disedhiyakake kanggo sarapan yaiku nggunakake lada daging sapi sing digodhog, krim, endhog orak, lan dibumbui kanggo rasa nutmeg, mrico, peterseli sing dicincang, lan mrico ijo sing disigar. Rufus Estes, Good Things to Eat, as Suggested by Rufus: A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc (self published 1911, in New York Public Library) Varian modern nggunakake panggunaan lidah rusa tinimbang lidah sapi. 

Mixed Nuts - Central Europe Review, 20 November 2000

Roti lidah uga disedhiyakake minangka hors d'oeuvre, disiapake kanthi cara sing padha karo persiapan roti panggang Prancis, amarga panganan pembuka sing bentuke kaya lintang ditanduri roti panggang kanthi mentega mustar sing ditambahake. Auguste Escoffier, The Escoffier Cook Book: a Guide to the Fine Art of Cookery (Random House 1941) 

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