INGREDIENTS

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.

A Message from our Provider:

“Jesus: He’s holding your atoms together”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1006
Calories From Fat: 549
Total Fat: 62.2g
Cholesterol: 639.6mg
Sodium: 1491.7mg
Potassium: 836.4mg
Carbohydrates: 82.5g
Fiber: 5.8g
Sugar: 11.5g
Protein: 34g