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Madeleine Commercy

Place in a copper basin three eggs, four ounces sugar, six drops vanilla essence and one teaspoon orange-flower water; beat with a whisk ten minutes, add four ounces sifted flour, gently mix with skimmer, then add four ounces melted butter and gently mix again until well amalgamated. Line bottom of a small pastry pan with a sheet buttered paper, drop in preparation, neatly smooth surface, then set in oven twenty minutes. Remove, let rest five minutes. Turn the madeleine on a pastry grating, lift up paper. Spread three tablespoons of orange marmalade glaze over the surface with a glace a l'orange, sprinkle one-half ounce peeled, chopped pistachio over all, let rest five minutes. Then cut in twelve even pieces, dress on a dish with a napkin and serve.