2    Eggs
1/2 c  Sugar
1 ts Grated lemon rind; OR
2 ts Grated orange rind
1 ts Vanilla extract
1/4 ts Salt
2/3 c  All-purpose flour
1/3 c  Unsweetened cocoa
8 tb Butter; melted
-cooled slightly, plus
4 tb Butter; softened

PREHEAT OVEN TO 400F. Smear 1/2 teaspoon softened butter over the inside of
each madeleine form. Be sure to completely cover with butter–dont leave
spots. Combine the eggs, sugar and lemon or orange rind in a large mixing
bowl, and stir them together. Set in a pan of simmering water and stir
until the egg mixture is very warm to your finger. Remove from the heat and
beat with a mixer at high speed until fluffy, pale yellow, and tripled in
volume, about 3 minutes. Add the vanilla and salt. Dump the flour and cocoa
into a sifter or strainer. Sift once, return to sifter or strainer and
sprinkle half of it over the egg mixture, and fold it in. Pour in 8
tablespoons of butter and sprinkle on the remaining flour, and fold gently
just until the batter is mixed. Spoon a generous tablespoon of batter into
each prepared mold; do not spread it evenly; it will level itself in the
oven. Bake for about 10 minutes, until the edges of the cakes are golden
and they lift easily from the molds. (If you have only 1 pan, and can bake
only 12 at a time, let the mold cool, wipe it out, grease with butter, then
refill with batter and bake again.) Remove from the oven, slipping the
tines of a table fork under each cookie to free it, and transfer the
madeleines to a rack to cool. Serve within a few hours, or wrap airtight
and freeze. Serve plain, or sprinkle the ribbed side with confectioners
sugar.