Madeleines

I’d like to think that those evocative morsels baked by Françoise and served at Combray were perhaps made to a recipe hardly different from this one from Audot’s La Cuisinière de la campagne et de la ville. This book, with its splendidly spirited introduction, surely had an enormous influence on domestic cooking in nineteenth-century France. First published in 1818, it appeared in eighty-four editions between then and 1902. The copy that I was so fortunate to study, I read and cooked