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La recette de la semaine.

Pour ceux parmi vous (sans doute nombreux) qui participeront demain à notre soirée mensuelle, “Lectures des Lecteurs” , cette recette sera plutôt le petit plaisir du fin de semaine; vos proches seront bien contents ! J’ai aimé l'introduction du texte de M. This, l’auteur de ce volume de recettes, choisi dans la collection Permanent Library Lasalle . I therefore agree with you word for word:

Staying in baking a cake with mythical madeleine. Why legendary? Because of that Marcel Proust is more myth than memory. In a draft of the Search of Lost Time, he describes the resurgence of memories associated with a d e tasting, but then there is little question that ... buttered toast. It's literary development, which ultimately transformed the prosaic madeleine biscuit in mythical, more worthy of inclusion in a real literary memory.

madeleine My childhood is that of Commercy created by Madeleine, who replaced the king of pastry Stanislaus at a reception hosted by the Duke of Lorraine. King regaled them as he named the name of the cake ... the maid

Photo credit: T. Sheldon

madeleines with honey and lemon

Ingredients for a dozen madeleines

60 g butter

125 g flour

125 g sugar

1 tablespoon water blossom orange

3 eggs

1 teaspoon honey

juice of half a lemon

Heat the butter cool, add flour, sugar, water orange flower, the yellow eggs, honey, lemon juice and white beat until stiff. Bake in a moderate oven has madeleine molds butter and sugar. Bake in moderate oven (185 degrees).

(from Revelations gourmet, Hervé This, Editions Belin, 1995, a work available at the Library of Lasalle.)

Bon appetit and happy reading!

- Tammy Sheldon