Carbonnades a la flamande and Madeleines

Beef and Onions Braised in Beer (from Art of French Cooking):  Preheat oven 325.  Cut a 3 lb piece of roast 1/2 inch thick and 2 x4.  Dry on paper towels.  Brown a few slices at a time in 2-3 tbsp oil.  Remove beef.  Add 6 cups sliced onions and cook until browned, about 10 minutes.  Add to beef.  Add salt, pepper, and 4 minced garlic cloves.  Add 1 cup beef broth to hot pan and deglaze pan.  Put beef and onion mixture into casserole dish.  Pour broth over meat.  Add enough beer to cover meat.  (We used  ).  Add 2 tbsp brown sugar, 1 tsp dried parsley and thyme and 1 bay leaf.  Bring to a boil then put in oven and cook for 2-3 hours, until meat is tender.  Remove meat and onions.  Bring to a boil.  Add 2 tbsp white wine vinegar mixed with 1 1/2 tbsp cornstarch to fluid and cook another 4-5 minutes.  Pour over meat and serve.

Boiled potatoes with green beans and leeks.

Madeleines (From French Feasts):    Preheat oven to 400 degrees.  Whisk 2 eggs with 2/3 cup sugar and 1 tsp vanilla until pale and thick.  Add 1/2 cup melted butter, 1 1/4 cup flour, 1 tsp yeast, and the zest of one small lemon.  Mix.  Fill Madeleine pans 2/3 full.  Allow to rest 30 minutes.  Cook for about 10 minutes.  ( Mine took 7 min).