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Madeleine Cakes

To one table-spoonful of flour add four of cream and three yolks of eggs, with two table-spoonfuls of pounded sugar. Put the mixture on a slow fire, and let it just come to a boil, then set aside to cool. Have ready some puff-paste rolled as thin as half-a-crown. Cut in half, and on one half spread the above preparation rather thinly, then cover with the other half. Glaze it with egg spread with a brush; bake in a quick oven, and when done cut it into equal-sized pieces the shape of an ordinary spongecake. Sift coarsely-powdered sugar over them, and glaze with a salamander or red-hot shovel, so that they may look candied on top.