MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: CHOCOLATE MADELEINES
  Categories: Cookies, Personal
       Yield: 24 servings
  
       2    Eggs
     1/2 c  Sugar
       1 ts Grated lemon rind; OR
       2 ts Grated orange rind
       1 ts Vanilla extract
     1/4 ts Salt
     2/3 c  All-purpose flour
     1/3 c  Unsweetened cocoa
       8 tb Butter; melted
            -cooled slightly, plus
       4 tb Butter; softened
  
   PREHEAT OVEN TO 400F. Smear 1/2 teaspoon softened butter over the
   inside of each madeleine form. Be sure to completely cover with
   butter--don't leave spots. Combine the eggs, sugar and lemon or
   orange rind in a large mixing bowl, and stir them together. Set in a
   pan of simmering water and stir until the egg mixture is very warm to
   your finger. Remove from the heat and beat with a mixer at high speed
   until fluffy, pale yellow, and tripled in volume, about 3 minutes.
   Add the vanilla and salt. Dump the flour and cocoa into a sifter or
   strainer. Sift once, return to sifter or strainer and sprinkle half
   of it over the egg mixture, and fold it in. Pour in 8 tablespoons of
   butter and sprinkle on the remaining flour, and fold gently just
   until the batter is mixed. Spoon a generous tablespoon of batter into
   each prepared mold; do not spread it evenly; it will level itself in
   the oven. Bake for about 10 minutes, until the edges of the cakes are
   golden and they lift easily from the molds. (If you have only 1 pan,
   and can bake only 12 at a time, let the mold cool, wipe it out,
   grease with butter, then refill with batter and bake again.) Remove
   from the oven, slipping the tines of a table fork under each cookie
   to free it, and transfer the madeleines to a rack to cool. Serve
   within a few hours, or wrap airtight and freeze. Serve plain, or
   sprinkle the ribbed side with confectioners' sugar.
   
   MARION CUNNINGHAM
   
   PRODIGY GUEST CHEFS COOKBOOK
  
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