Recipe(tried): Craig Claiborne's Madeleines

Madeleines
(NOTE: Use madeleine pans --shallow tart-shaped pans with a scallop design.
This recipe is for four dozen; if you do not have pans for that number, halve
or quarter the recipe and reuse the pans--after washing and re-seasoning -- as
the batter cannot be held because of the melted butter, which settles to the
bottom and makes a heavy rough layer.)

4 eggs, room temperature
1/4 tsp. salt
2/3 cup granulated sugar
1 tsp vanilla (I use real rum, instead)
1 cup sifted all-purpose flour
1/2 cup butter, melted and cooled

1.Grease well and flour pans for four dozen madeleines. (See NOTE) Place racks
near the bottom of the oven and preheat to 400 degrees.
2. Beat the eggs with the salt, adding sugar gradually, until mixture stands in
very stiff peaks. Add flavoring.
3. Sift about one quarter of the flour at a time over the egg mixture and fold
until no flour shows.
4. Add butter about a tablespoon at a time and fold in as quickly as possible.
Fill prepared pans about three-quarters full, place in oven immediately and
bake until brown, about ten minutes. Makes 4 dozen.