Madeleines

It is possible that the legendary little cakes baked by Françoise and offered the young Marcel Proust by his aunt Léonie at Combray were made to this recipe from the popular nineteenth-century cookery book, La Cuisinière de la campagne et de la ville by Louis-Eustache Audot. It’s an appealing notion because this version is both simple and delightful. Serve the madeleines freshly baked – with lime tea, of course.