"The sight of the little madeleine had recalled nothing to my mind before I tasted it...." but "....as soon as I had recognized the taste of the piece of madeleine soaked in her decoction of lime-blossom which my aunt used to give me .... immediately the old grey house upon the street, where her room was, rose up like a stage set to attach itself to the little pavilion opening on to the garden which had been built out behind it for my parents."
Marcel Proust (1871-1922)
Remembrance of Things Past
2 c. sugar
2 c. flour
1 1/2 c. clarified butter (or Promise Spread)
1 tbsp. vanilla
Stir eggs and sugar into top of double boiler until creamy and lukewarm. Remove from heat and beat until cool; add flour gradually, mixing well. Fold in butter and vanilla.
Use special shell-shaped Madeline molds that have been buttered and floured (or small 1 1/2 inch muffin pans). Fill molds 2/3 full; fill muffin tins less than 1/2 full. Bake in a 425 degree oven for ten minutes or until lightly browned. Dust cooled tea cakes with powdered sugar. Yield: 5 dozen.