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Madeline Cherries


Take some Madeleine cakes and scoop them out to form baskets. Fill these with stoned cherries both white and black that you have soaked in a good liqueur. Cherry brandy is the best but you may use maraschino. Place two long strips of angelica across the top and where these intersect a very fine stoned cherry.


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Attributed to Pour la Patrie.


The Belgian Cookbook (1915).

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