(2) Grate Jib. of any dry, rich Cheese. Butter one dozen
small paper cases, or little boxes of stiff writing-paper like
souffle-cases. Put a saucepan containing 1 gill of water over
the fire, add 2 table-spoonfuls of butter, and when the water
boils stir in 1 heaped table-spoonful of flour, and beat the
mixture until it shrinks away from the sides of the saucepan ;
then stir in the grated Cheese. Remove the paste thus made
from the fire, and let it partly cool. In the meantime separate
the yolks from the whites of three eggs, and beat them until the
yolks foam and the whites make a stiff froth. Stir the yolks in
with the paste first, and next lightly mix in the whites. Put
Cheese — continued.
the mixture at once into the buttered paper cases, only half
filling them (as they rise very high while being baked),
lay on the top small slices of Cheese symmetrically, and
Fig. 429. Cheese Ramekin.
bake in a moderate oven for about fifteen minutes. As
soon as the puffs are done, put the cases on a hot dish covered
with a folded napkin, and serve very hot. See Fig 429.
(3) Put loz. of butter into a basin, heat it to oil, and beat in
an egg ; then add Coz. of grated Parmesan Cheese, sprinkled
with cayenne to taste, and loz. of flour. When thoroughly
incorporated, roll the paste on a floured board, cut it into
fancy shapes, brush over with egg, and bake in a moderate
oven. Take them out when a good brown colour, sprinkle over
grated Cheese, and serve when slightly cooled.
(4) Put 2oz. of butter into a saucepan, warm it, and mix in
3oz. of flour and 1 breakfast-cupful of milk; stir well, and boil
for a few minutes. Remove the pan from the fire, mix in lightly
the well-beaten yolks of three eggs✪ Cheese Ramekins, add 2oz. of finely-grated
Parmesan Cheese, and a slight seasoning of salt and pepper.
When all these are thoroughly mixed, work in the whites of
three eggs whipped to a stiff froth. Have ready the required
number of paper ramekin-cases slightly greased with butter,
put in sufficient of the mixture to three-parts fill them, place
them carefully on a baking-sheet in a sharp oven, and bake
for from ten to fifteen minutes. When they are done,
and well risen and browned, put them on a napkin spread
over a dish, and serve. These ramekins should be served
directly they are taken from the oven, or they will sink and
spoil.
(5) Scrape fine Jib. of Gloucester Cheese and Jib. of Cheshire
Cheese. Beat this scraped Cheese in a mortar with the
yolks of four eggs, Jib. of fresh butter, and the crumb of
a French roll boiled in cream till soft ; when all this is well
mixed and pounded to a paste, add the beaten whites of
four eggs. Should the paste seem too stiff, 1 or 2 table-
spoonfuls of sherry may be added. Put the paste into paper
cases, and bake in a Dutch oven till nicely browned. The
ramekins should be served very hot.
Page 260 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Grate Jib. of any dry, rich Cheese. Butter one dozen small paper cases, or little boxes of stiff writing-paper like souffle-cases. Put a saucepan containing 1 gill of water over the fire, add 2 table-spoonfuls of butter, and when the water boils stir in 1 heaped table-spoonful of flour, and beat the mixture until it shrinks away from the sides of the saucepan ; then stir in the grated Cheese. Remove the paste thus made from the fire, and let it partly cool. In the meantime separate the yolks from the whites of three eggs, and beat them until the yolks foam and the whites make a stiff froth. Stir the yolks in with the paste first, and next lightly mix in the whites. Put
Cheese — continued.
the mixture at once into the buttered paper cases, only half filling them (as they rise very high while being baked), lay on the top small slices of Cheese symmetrically, and
Fig. 429. Cheese Ramekin.
bake in a moderate oven for about fifteen minutes. As soon as the puffs are done, put the cases on a hot dish covered with a folded napkin, and serve very hot. See Fig 429.
(3) Put loz. of butter into a basin, heat it to oil, and beat in an egg ; then add Coz. of grated Parmesan Cheese, sprinkled with cayenne to taste, and loz. of flour. When thoroughly incorporated, roll the paste on a floured board, cut it into fancy shapes, brush over with egg, and bake in a moderate oven. Take them out when a good brown colour, sprinkle over grated Cheese, and serve when slightly cooled.
(4) Put 2oz. of butter into a saucepan, warm it, and mix in 3oz. of flour and 1 breakfast-cupful of milk; stir well, and boil for a few minutes. Remove the pan from the fire, mix in lightly the well-beaten yolks of three eggs, add 2oz. of finely-grated Parmesan Cheese, and a slight seasoning of salt and pepper. When all these are thoroughly mixed, work in the whites of three eggs whipped to a stiff froth. Have ready the required number of paper ramekin-cases slightly greased with butter, put in sufficient of the mixture to three-parts fill them, place them carefully on a baking-sheet in a sharp oven, and bake for from ten to fifteen minutes. When they are done, and well risen and browned, put them on a napkin spread over a dish, and serve. These ramekins should be served directly they are taken from the oven, or they will sink and spoil.
(5) Scrape fine Jib. of Gloucester Cheese and Jib. of Cheshire Cheese. Beat this scraped Cheese in a mortar with the yolks of four eggs, Jib. of fresh butter, and the crumb of a French roll boiled in cream till soft ; when all this is well mixed and pounded to a paste, add the beaten whites of four eggs. Should the paste seem too stiff, 1 or 2 tablespoonfuls of sherry may be added. Put the paste into paper cases, and bake in a Dutch oven till nicely browned. The ramekins should be served very hot.
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Cheese Ramekins