| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | July 1992 | 1 | servings | |
INGREDIENTS
| 1/3 | c | Minced shallot |
| 2 | tb | Cold unsalted butter |
| 1/3 | c | Yellow cornmeal |
| 1/3 | c | All-purpose flour |
| 3/4 | ts | Double-acting baking powder |
| 1 | lg | Egg; beaten lightly |
| 1/4 | c | Crème fraîche or sour cream |
| ; plus additional as a topping | ||
| 3 | tb | Water |
| 2 | oz | Caviar; about |
INSTRUCTIONS
In a skillet cook the shallot in 1 tablespoon of the butter over moderately low heat, stirring, until it is softened and let the mixture cool completely. In a bowl stir together the cornmeal, the flour, the baking powder, and the shallot mixture, add the remaining 1 tablespoon butter, cut into bits, and blend the mixture until it resembles fine meal. Stir in the egg, 1/4 cup of the crème fraîche, the water, and salt and pepper to taste and stir the batter until it is combined well. On a baking sheet heat 16 well-buttered 2 2/3- by 1 3/4-inch madeleine tins (about 2 tablespoons capacity) in the middle of a preheated 400F. oven for 2 minutes, remove the tins from the oven, and into each tin spoon a heaping 1 1/2 teaspoons of the batter. Bake the madeleines on the baking sheet in the middle of the 400F. oven for 6 to 8 minutes, or until a tester inserted in the centers comes out clean, turn them out onto racks, and let them cool completely. The madeleines may be made 3 days in advance and kept chilled in an airtight container. Top the madeleines with the additional crème fraîche and the caviar. Makes 16 hors d'oeuvres. Gourmet July 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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