Langue de Chat Biscuit

Ingredients

• ½ lb. sugar
• ½ lb. flour
• ½ lb. butter
• 6 whites of eggs
• vanilla flavor

Method

1. 1

   Beat up the whites; cream butter and sugar, and mix in the whites; add flavor and flour.

2. 2

   Dress on greased and dusted pans like Lady Fingers; bake in a good heat and take off the pans while warm.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 49. The excerpt below is the record exactly as published.

i lb. sugar, i lb. butter, 1% lb. flour, ^ oz. of cloves and cinnamon. Mix same way as for cookie dough, and set on ice to harden. Break out in small pieces, and set on pans some distance apart. These wafers require no spreading, only a little flattening by hand. Bake in a slow heat and bend over a stick or peel handle. 349.— DUCHESSE WAFERS. DUCHESSE BISCUIT. 20 eggs, separated i lb. powdered sugar 14 ozs. cake flour vanilla flavor Prepare this mixture exactly like No. 250. It should have a strong vanilla flavor. Have ready prepared pans greased with melted lard, dusted with flour and the surplus shaken oS. Dress on the pans in large finger shape (larger than lady-fingers). When all the fingers are dressed on the pans, dredge them lightly with powdered sugar and let them stand for ten to fifteen minutes; then turn over to shake off the surplus sugar. Bake same as lady-fingers in about 400 degrees Fahrenheit. The biscuit may also be baked on paper; but after baking should not be turned over and wetted, as this would break the little pearls of sugar which form during baking. It is best to remove them with a palette knife while warm. 350- -LANGUE DE CHAT BISCUIT. CATS' TONGUES. ;^lb. sugar }i lb. flour % lb. butter 6 whites of eggs, vanilla flavor

Cook this with the app: pantry check, scaling, and the assistant.