Madeleines
From The Boston Cooking School magazine of culinary science and domestic economics (1896).
A historical recipe
The Boston Cooking School magazine of culinary science and domestic economics, by Hill, Janet McKenzie, 1852-1933, ed and Mass.) Boston Cooking School (Boston (1896).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Bake a pound or a Genoese cake mixture (sponge-cake mixture, though "not the proper thing," is sometimes used) in a sheet that, when baked, may be an inch and a half in thickness.
- When cold cut in small rounds, diamonds, crescents, or squares, brush over the cut sides with white of egg beaten slightly with two tablespoonfuls of powdered sugar, and set aside several used ;
- baked in these, the glazing with egg and sugar, which is to hold the crumbs m place, may be omitted.
Plating
Cookware for this recipe
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Chef's knife
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Pastry brush