Biscuits.—Cats' Tongues (Langues de Chat)

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (4)
Instructions (8)
  1. Mix together lightly the stiffly-whipped whites of three eggs and 4oz. to 5oz. of caster sugar.
  2. Add 4oz. of butter, melted, but not oiled.
  3. At the last stir in very quickly 42oz. of finest Vienna flour.
  4. Force this paste out on a buttered baking sheet, by means of a bag and a pipe the diameter of a lead pencil.
  5. These biscuits, which should be finger-shaped, will look thin when pressed out, but must not be close together, as they will spread in the baking.
  6. Bake in a fairly hot oven till moderately browned at the edges.
  7. They never turn golden-brown, and are usually white in the centre.
  8. These biscuits need much practice to keep the shape and edges perfect.
Original Text · last edited 4 days ago
CHAPTER V. BISCUITS AND SMALL CAKES. BISCUITS.—Cats' Tongues (Langues de Chat).—Mix together lightly the stiffly-whipped whites of three eggs and 4oz. to 5oz. of caster sugar, then add 4oz. of butter, melted, but not oiled, and at the last stir in very quickly 42oz. of finest Vienna flour. Force this paste out on a buttered baking sheet, by means of a bag and a pipe the diameter of a lead pencil. These biscuits, which should be finger- shaped, will look thin when pressed out, but must not be close together, as they will spread in the baking. Bake in a fairly hot oven till moderately browned at the edges. They never turn golden-brown, and are usually white in the centre. These biscuits need much practice to keep the shape and edges perfect.
Notes
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