Rinse the tongue well under it in a deep pan with plenty rot and celery and bring to the boil, then lower the heat and simmer for about two hours. Drain the tongue and cut it into thin slices to be arran- ged on the serving plate.
Wash and dry the parsley and chop it finely with a knife. Cut the bread into small cubes and sprinkle with vinegar. Leave it to rest for a few minutes and then squeeze out the excess vinegar. Blend the bread, anchovies, capers and the garlic, after removing the germ, together. Toss in a bowl with the parsley, then add the yolks of the hard-boiled eggs previously sifted through a fine-mesh strai- ner, and a drizzle of oil. Stir and season with salt.