Madeleines

Madeleines (from La Tour Rose) Softened butter and flour for Madeleine molds 1 cup flour 2-1/3 cups confectioner's sugar 1/2 cup finely ground almonds 1-1/4 cups sweet butter, melted and lightly browned 1 tablespoon honey 9 large egg whites

Preheat oven to 375 degrees F. Brush madeleine molds with softened butter, then dust lightly with flour. Sift together flour and confectioner's sugar. Stir in almonds. Blend in melted butter and honey. Beat egg whites until just frothy. Gently stir egg whites into flour mixture until batter is smooth. If desired, batter may be refrigerated for 1/2 hour to thicken it. Spoon batter into molds, filling 2/3 full. Bake for 12-15 minutes. Serve warm. Makes 36. Herbed Fromage Blanc Salad (from Leon de Lyon)

This salad is served at the end of a meal, as a cheese course. 1/4 lb. fromage blanc 1/8 lb. creme fraiche 1 shallot, peeled and finely chopped 1 teaspoon fresh chervil, chopped 2 teaspoons fresh parsley, chopped 1 tablespoon fresh chives, chopped VINAIGARETTE 1 tablespoon wine vinegar 3 tablespoons oil 1/4 teaspoons salt or to taste 1/8 teaspoon pepper or to taste

Mix fromage blanc with herbs and shallots. Set aside. Whip creme fraiche in mixer bowl until consistency of whipped cream, being careful not to overbeat. Add fromage blanc mixture to creme fraiche. Gently mix together on low speed. Remove from bowl and chill until serving. Blend together oil and vinegar and season to taste. Drizzle cheese with vinegarette. Serve with toast or crackers. Serves 4.

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