No. 3342
Cats' Tongues with Cream
Langues de Chat a la Creme
Place in a vessel eight ounces of flour, eight ounces of powdered sugar and two ounces of vanilla sugar (No. 3165); dilute with three gills of rich cream and make a smooth paste, then add six partly whipped egg-whites. Dress this paste on a waxed baking sheet in the shape of small biscuits, each three inches long, pushing them through a quarter-inch diameter socket; bake slowly in the oven.