Madelaines Fourrées are very favourite French cakelets. Make the madelaines as above, and set them aside till cold; meanwhile stir together 2oz. of blanched and pounded almonds, filberts, pistachios, etc., as you please, and four tablespoonfuls of apricot marmalade. When the cakes are cold slice a piece thinly off the underside of each, and scoop out as much as you can of the inside, being careful not to break them; fill up with the nut mixture, press the cut-off piece into place, and ice and decorate the cakes to taste. Little queen cakes also are excellent thus.