Madeleines and Genoese Madeleines

Place in a vessel nine ounces of sugar, nine ounces of warm melted butter, seven ounces of flour, five whole eggs, four yolks, two spoonfuls of brandy, a grain of salt and some sugar flavored with lemon peel (No. 3165). Stir the ingredients well with a spoon and heat the preparation for two minutes without ceasing to stir, then fill some buttered Madeleine molds two-thirds full; bake them in a slack oven.

Genoese Madeleines are made with eighteen ounces of sugar, eighteen ounces of flour, eighteen ounces of melted butter, eight egg-yolks, eight beaten whites, some chopped lemon peel, four spoonfuls of rum and a grain of salt; fill buttered Madeleine molds, bake, finish and serve as above.