Madeleine Cakes

Ingredients

• Take eleven ounces of powdered sugar
• half a pound of flour
• six whole eggs
• four yolks
• two tablespoonsful of brandy
• a pinch of salt
• the grated peel of a lemon
• three quarters of a pound of melted butter

Method

1. 1

   Stir until thoroughly mixed; dip thirty-two small moulds into melted butter, add whatever butter remains to the paste, stir in a saucepan until dissolved, pour into the moulds, and bake in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 53. The excerpt below is the record exactly as published.

Madeleine cakes. - Fricandeau of sweet-breads. Trim, drain, and blanch your sweet-breads, lard with well- flavoured bacon, and braise (see 28th of May) for three quarters of an hour. Pass the sauce through a tammy, reduce, add a pinch of powdered sugar, glaze the tops of the sweet-breads with it, and serve on a purée of either sorrel, tomato, chestnuts, or mushrooms; or, better still, with some stewed cucumbers on a purée of either spinach or chicory. Madeleine cakes. Take eleven ounces of powdered sugar, half a pound of flour, six whole eggs, four yolks, two tablespoonsful of brandy, a pinch of salt, and the grated peel of a lemon, stir until thoroughly mixed; dip thirty-two small moulds into three quarters of a pound of melted butter

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