1227 | Madeleine Printanière.
—Prepare the cake as for the above (No. 1226) until the mold is ready to be filled. Butter the interiors of twelve small madeleine-molds, fill them with the preparation, lay them on a pastry baking-pan, and place them in a moderate oven for twenty minutes. Remove, let them cool, unmold, and turn them up-side down; cut a piece from the thinnest part of the top of each madeleine to serve as a cover. With a dessert-spoon scoop out of each madeleine a cavity one inch deep, fill this with a plombière à la vanille (No. 1294). Replace the covers, lay them on a wire grate, and, with a brush, glaze gently with glace à l’eau (No. 1197), flavored with two tablespoonfuls of strawberry juice, and sprinkle over with three ounces of well-chopped pistache. Place in the oven for one minute more; then dress on a dessert-dish with a folded napkin, and serve.