Madeleine Printaniere

Ingredients

• twelve small madeleine-molds
• two ounces of good butter
• two tablespoonfuls of strawberry juice
• three ounces of well-chopped pistache

Method

1. 1

   Prepare the cake as for the above until the mold is ready.

2. 2

   Butter the molds, fill them, and bake for twenty minutes.

3. 3

   Unmold, scoop out a cavity, fill with plombiere a la vanille, replace covers, glaze, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 296. The excerpt below is the record exactly as published.

two ounces of good butter into a separate sauce- pan ; as soon as the scum rises, stir it carefully for one minute, and let it cool slightly. Then spread it well over the sides of a three-pint made- leine-mold. Put the saucepan containing the preparation on a very slow fire ; stir slightly to prevent it adhering to the bottom of the sauce- pan, and as soon as it becomes liquid take it off, and fill the mold. Lay it in a moderately heated oven for forty-five minutes ; remove, and let cool. Unmold it on a dessert-dish over a folded napkin, and serve. 1227. Madeleine Printaniere. — Prepare the cake as for the above (No. 1226) until the mold is ready to be filled. Butter the interiors of twelve small madeleine-molds, fill them with the preparation, lay them on a pastry baking-pan, and place them in a moderate oven for twenty min- utes. Remove, let them cool, unmold, and turn them up-side down ; cut a piece from the thinnest part of the top of each madeleine to serve as a cover. With a dessert-spoon scoop out of each madeleine a cavity one inch deep, fill this with a plombiere a la vanille (No. 1294). Replace the covers, lay them on a wire grate, and, withabrush, glaze gently with glace a 1'eau (No. 1197), flavored with two tablespoonfuls of strawberry juice, and sprinkle over with three ounces of well-chopped pistache

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