Langue de chat
Many food history books mention Langue-de-chat, a small, dry, finger-shaped biscuit whose name translates literally as "cat's tongue," but none provide much in the way of definative history. We can surmise from the ingredients/method of cooking, the earliest cookies of this type might possibly date to the 17th century. At that time refined white sugar and piping bags (capable of extruding shapes) were popular with the wealthy classes of Northern Europe. Shaped sugar cookies and sweet biscuits (gemels, gimmows, sugar cakes etc.) date to Medieval times. Mexican wedding cakes, Russian tea cakes, Spanish polvorones, melindros and biscochos are all related. Our notes on these biscuits here .
"A langue de chat, literally a 'cat's tongue', is a flat thin finger-shaped sweet biscuit with rounded ends, typically served with desserts and sweet wines. Its name no doubt comes from its shape."
---An A-Z of Food and Drink , John Ayto [Oxford University Press:Oxford] 2002 (p. 184)
"Langue de chat...In the view of some experts, this biscuit derives its name from its shape--thin, flat and narrow, somewhat like a cat's tongue in appearance. Langes de chat, which are crisp, dry biscuits can be made, or rather flavored, in various ways. Only biscuits made according to the recipe given below, however, can properly be called langues de chat. These biscuits keep for quite a long time and are usually served with certain liqueurs and sparkling wines. They are also served with iced sweets (desserts) and used as an ingredients of various puddings."
---Larousse Gastronomique , Prosper Montage [Crown Publishers:New York] 1961 e(p. 578)
The earliest recipe we have for Langue de chat was published in The Hotel St. Francis Cook Book , 1919. The Hotel St. Francis (San Francisco, California) was a leader in early 20th century American cuisine.
[1919]
