Cassell's dictionary of cookery

Ramakins, German. — Take a pint of now milk, and simmer it in a saucepan, but do not let it boil ; by degrees add three handfuls of flour, stirring all the time. When the paste is smooth and without lumps, put in a little salt, a piece of butter, and a quarter of a pound of Parmesan or Gruyere cheese, or both mixed— not grated, but cut into small slices. Stir the whole on the fire till the preparation is perfectly mixed. When it is boiled enough — which may readily be ascertained, as the paste will then easily roll from the saucepan — take it off the fire, beat up three eggs, and stir them in, keeping the paste hot till the moment of serving. Butter a dish that will stand the fire, or a baking-tin, j)our in the paste, and set it in a moderate oven. The cake will rise in ten minutes, like a souffle, and be of a fine yellow colour. Serve at once. Ramakins, Fried.— Slice thinly four ounces of rich cheese, and put it into a delicately clean saucepan with two ounces of fresh butter. Shake these over a gentle fire till they are melted, lot them cool a minute or two, and stir in briskly the whites of three eggs beaten to a firm froth. Put some small squares of bread into the frying-pan with a little hot butter, spread the mixture upon the bread, and fry the ramakins for five minutes. Drain them from the fat, hold a salamander or red-hot iron over them till they are lightly browned, and serve very hot. Ramakins Pastry.— Take any pieces of good puif-paste left from making pies or tarts, or if these are not at hand make a small quantity of good pufl: paste. Grate half its weight in Parmesan cheese, roll the pastry out evenly, and sprinkle the cheese lightly over it. Fold it in three, and roll it out lightly : repeat this once or twice until the pastry and cheese are well mixed. Stamp the ramakins out with a small pastry cutter of any shape that may be desired, brush them over with yolk of egg, and bake in a brisk oven. As soon as they are done enough serve them quickly, neatly arranged on a hot napkin. Although Parmesan cheese is the best for this purpose, any dry white cheese may be used instead. Time to bake, a quarter of an hour. Ramakins, Pastry {sec Pastry Eamakins). Ramakins with Ale or Wine.— Soak the crumb of a French roll in a cupful of boiling cream for a few minutes. Put it in a mortar with four ounces of grated Gloucester, four ounces of grated Cheshire cheese, and four ounces of good butter. Pound the mixture well, and beat it thoroughly with the beaten yolks of four eggs, and a wine-glassful of ale or wine. HaK fill some small paper trays with the mixture, and bake the ramakins in a gentle oven, or in a Dutch oven before the fire. Serve very hot. Time to bake, a quarter of an hour.