1980s Recipes + Menus

Potato Madeleines

April 1981
Proustian madeleines have long been favorite French fare, but for April Fools' Day we've put a playful twist on the classic and turned them from sweet to savory.
In a saucepan put 1 pound baking potatoes and add enough cold water to cover them by 2 inches. Bring the water to a boil and simmer the potatoes, covered partially, for 40 minutes, or until they are tender. Drain the potatoes, let them cool until they can be handled, and peel them. Purée the potatoes while they are still warm through a food mill or a ricer into a bowl, beat in 1/3 cup scalded milk, 2 tablespoons softened unsalted butter, and 1 large egg, and season the mixture with salt and pepper.
With a pastry brush butter well twelve 3- by 2-inch madeleine molds with clarified butter, melted and cooled. Spoon the potato mixture into the molds, mounding it slightly, and arrange the molds on a baking sheet. Bake the madeleines in the lower third of a preheated hot oven (400° F.) for 20 minutes, or until they are puffed and golden brown at the edges, and loosen them from the molds with a sharp knife. Serves 4.
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