Imagine, in some regions of France, when making madeleines butter is not just melted, but lightly fried to get a delicate nutty flavour. Frying butter properly is not easy: it quickly changes the nutty taste to the burnt one. You will need a frying pan with high sides and a thick bottom and a wooden spatula to stir the butter all the time. It will begin to foam a little and then subside. As soon as a light nutty aroma appears and the butter begins to change colour to golden yellow, remove it from heat and transfer to a separate bowl to stop the process. Now your French madeleines will be perfect!