Madeleines from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Keat the butter and sugar to a cream, and add the yolks of the eggs, the lemon rind and the Vanilla, and beat till very, very light. Then add the flour, beating constantly, and the whites of the eg...
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Ingredients
- 5 Eggs
- ¼ Cupfuls of Powdered White Sugar
- 2 Cupfuls of Sifted Flour
- ½ Pound of Butter, Washed and Drained
- ½ Teaspoonful of Vanilla
- The Grated Rind of a Lemon
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