[Sca-cooks] no more OT than some: speaking of tongues....

[Philip & Susan Troy]

Volker Bach wrote:


> Eh? We seem to be talking of different langues de
> chats. The ones I know are thin, roughly
> tongue-shaped chocolate that do not even involve
> pastry. What kind of cats' tongues are we
> discussing, Anne-Marie?


I confess I have to come out on the side of pastry cat tongues, too. In my usual spirit of live-and-let-live and tolerance for heterodoxy, I recall being a little surprised by Anne-Marie's description of chocolate ones, but I figured I'd just change my name to Horatio and consider all the things in heaven and earth undreamt, etc. However, all the recipes I've ever seen have been for a crispy, short batter piped through a pastry bag onto a baking sheet in a distinctive langue shape, and baked until brown around the edges, pale in the middle, and crispy. I'm pretty sure there's also a recipe in Paula Peck's "Art of Fine Baking", which I'll post this evening if I get home at a decent hour.


Adamantius

--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98