FrequentTail

Friday, March 26, 2004

Madeleine

Delicate, scallop-shaped French tea cake often served with fruit or sherbet. In its preparation, flour, eggs, and sugar are beaten with a large proportion of butter, incorporating as much air as possible; then grated lemon rind and vanilla extract, and sometimes rum, are added. After baking in the customary 12-shell tin, the pastry is served plain or dusted with confectioner's

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