Knead the tempered butter and the Gervais with a mixer. Mix in the strained anchovies or anchovy paste, add the pickled gherkins, beef tongue, ham and Edam cheese. Season with salt, pepper and mustard. Cut off the ends of the sandwich roll, halve it if necessary and hollow it out preferably with a wooden spoon. Fill the mixture tightly and wrap the filled roll in foil, chill for a few hours and serve cut into finger-thick slices.
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