-
1
Preheat oven to 375 degrees.
-
2
Heavily butter madeleine mold including outer edges and chill.
-
3
In bowl of electric mixer beat eggs with sugar for 6 to 8 minutes or until mixture falls in a ribbon when beater is lifted.
-
4
Stir in grated orange rind and orange juice.
-
5
Sift flour over mixture, one-fourth at a time and fold in lightly with a rubber spatula.
-
6
Add butter in a stream, folding it in and making sure that no butter remains at the bottom of the bowl.
-
7
Spoon batter into prepared madeleine mold, filling each indentation two-thirds full and arrange mold on baking sheet.
-
8
Bake in lower third of oven for 10 minutes or until golden brown at the edges.
-
9
Turn them out onto a rack and let cool to warm.
-
10
In a heavy saucepan melt the butter over low heat.
-
11
Remove the pan from the heat, let the butter stand for 3 minutes, and skim the froth.
-
12
Strain the butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving the milky solids in the bottom of the pan.
-
13
When clarified, butter loses about one fourth of its volume.
-
14
Pour the clarified butter into a jar or crock and store it, covered, in the refrigerator.
