July
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Marcel Proust's Birthday
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Marcel Proust
was born in Paris in 1871. A novelist,
essayist, and critic, he is best known as the author of À la
recherche du temps perdu (In
Search of Lost Time also titled Remembrance of Things Past
in its initial English translation). Begun in 1909 and finished just before his
death, the semi-autobiographical Remembrance of Things Past consists
of seven volumes spanning some 3,200 pages with more than 2,000 literary
characters. The elaborate stream of consciousness and the infinity of
minute, details so characteristic of Proust's writing often makes his work,
at least in the English translations, rather ponderous to read. One
critic summarily dismissed Remembrance
of Things Past as "the
tale of a man who fell in love with a cookie." However, Graham
Greene called Proust the "greatest novelist of the 20th century", and W.
Somerset Maugham called the novel the "greatest fiction to date."
In
Swann's Way, the first volume of
Remembrance of Things Past, published in 1913,. the narrator
recalls
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"She sent for one of those squat, plump little cakes
called 'petites madeleines', which look as though they had been moulded
in the fluted valve of a scallop shell. And soon, mechanically,
dispirited after a dreary day with the prospect of a depressing morrow,
I raised to my lips a spoonful of the tea in which I had soaked a morsel
of the cake. No sooner had the warm liquid mixed with the crumbs touched
my palate than a shudder ran through me and I stopped, intent upon the
extraordinary thing that was happening to me. An exquisite pleasure had
invaded my senses, something isolated, detached with no suggestion of
its origin." |
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This passage immortalized madeleines, the
tiny scallop-shaped cakes that have become synonymous with Proust.
The extraordinary mosaic of minute detail and nuance so characteristic of
Proust's work has created a deja Combray that Proust recorded in
Remembrance of Things Past (Combray was joined with the adjacent town
of llliers in 1971 and renamed itself Illiers-Combray). Each year
thousands of pilgrims visit the town that Proust made as immortal as his
made1eines. Many of the buildings and streets are known more intimately by
people who have never visited the town before than they are to some of the
residents.
During the peak tourist season surrounding Proust's birthday, the local
bakeries sell thousands of madeleines each week to the Proustian pilgrims.
Probably the most popular of the local bakeries is the Benoit's on the Place du Marche. Their madeleines are baked in a more rounded, scallop-shaped mold
than the commercial madeleine plaques or tins, and are much closer to
miniature pound cakes, than some of the other genois-style madeleines.
Madeleine is
the French form of
Magdalen (as in Mary Magdalen),
The French town of Commercy used to be
the madeleine capital of the world, where the local bakers sell the
little cakes packed in oval boxes. Nuns in eighteenth-century France
held Leczinski 's original recipe and
supported themselves and their schools by making and selling
madeleines Commercy once had a
convent dedicated to St. Mary Magdalen. When all the convents and
monasteries of France were abolished during the French Revolution, the
Commercy bakers took over production. Madeleines have become trendy in the United States, with recipes
for numerous variations appearing regularly in cooking magazines. Since
American tastes tend to prefer the lighter genois version of the cakette,
this is the version included in this section, rather than for its plumper
French cousin. Anyone interested in the heavier version should consult Julia
Child's, From Julia Child's Kitchen.
So enjoy some delicious
madeleines
on Proust's birthday while watching
the extraordinary Marcel Proust's Time Regained
(1999) with Marcello Mazzarella
playing Proust. |
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Genois
Madeleines
Special Equipment
2 madeleine tins
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Ingredients |
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3 large eggs
1 cup sugar
1&1/4 cup cake flour
1/2 cup clarified butter* |
1 tsp vanilla
dash of salt
flavoring (choose one from
following list)
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Citrus madeleine
flavorings
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1 tsp grated citrus zest (orange, lemon, lime, tangerine,
etc.) and
2 TB fresh citrus juice from the same fruit as the zest
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Nutty madeleine
flavoring
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1/2 cup
nuts, toasted in the oven for 10 minutes at 400 F., then ground fine.
Fold in nuts with flour. (2 TB of cognac or nut-flavored liqueur
wouldn't hurt).
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Chocolate
madeleine flavoring
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Substitute
1/2 cup dark, unsweetened cocoa for 1/2 cup flour. Increase sugar to
1-1/4 cups. Sift cocoa with flour.
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Liqueur or liquor
madeleine flavoring
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Add 2 TB
sherry, cognac, brandy, or liqueur of your choice.
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Instructions
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- Let all ingredients sit at room
temperature for 1 hour.
- Cook clarified butter over medium heat
in a saucepan until it turns light brown Remove from heat.
- Mix l&1/2 'TB butter with 1 TB flour
in a cup and spread mixture with a pastry brush inside madeleine
plaques. Refrigerate coated plaques for 1/2 hour.
- Beat eggs in a small bowl. Pour 3/4ths
beaten eggs in a mixing bowl and add flour and sugar. Beat until
smooth and creamy. Let mixture rest for 15 minutes.
- Beat remaining egg mixture in batter.
Add butter, salt, and flavoring. Stir until thoroughly mixed. Cover
batter and let rest for 1 hour.
- Preheat oven to 375º F.
- Spoon 1&1/2 TB of batter into each
madeleine plaque. Leave batter in a Iump. Do not spread out evenly.
- Bake for 15 to 18 minutes until
lightly browned around the edges. Unmold on rack, scallop side up.
Make 2 dozen madeleines
© 2011 Gordon Nary and Tyler Stokes |
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