Prousts Madeline

"I raised to my lips a spoonful of the cake . . . a shudder ran through my whole body and I stopped, intent upon the extraordinary changes that were taking place."

"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

FRENCH MADELINES

4 eggs 2 c. sugar 2 c. flour 1 1/2 c. clarified butter (or Promise Spread) 1 tbsp. vanilla Confectioners' sugar 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.

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