Cheese Ramequins

Ingredients

• a gill of water
• two ounces of Gruyere
• the same quantity of Parmesan cheese
• two ounces of butter
• a little cayenne pepper
• two or three spoonfuls of flour
• three or four eggs

Method

1. 1

   In a stew-pan, combine water, cheeses, butter, cayenne, and salt.

2. 2

   Boil and stir in flour until dry.

3. 3

   Gradually add eggs to form a paste.

4. 4

   Shape and bake on a buttered sheet until crisp.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 213. The excerpt below is the record exactly as published.

a little cayenne pepper, salt, and grated nutmeg; let simmer a few minutes until rather thick, stir- ring it gently occasionally; then add half a pound of grated Parmesan and Gruyere cheese (or good common cheese may be used), turn gently a few minutes longer over the fire, take it off, stir in the yolks of four eggs quickly, stir another minute over the fire to set the eggs, and pour it out upon a dish. When it is quite cold, make it into shaped pieces rather larger than walnuts, or into pieces, in the form of pears, the thickness of your finger ; have three eggs Avell beaten up on a plate; into this dip the croquettes, roll them over, then throw them into a dish of bread- crumbs, pat them gently with your knife, dip again into Qgg and bread-crumbs, place them in a wire basket, and fry in very hot lard, 11. Cheese Ramequins. Put in a stew-pan a gill of water, to which add two ounces of Gruyere and the same quantity of Parmesan cheese grated, two ounces of butter, a little ca3-cnne pepper, and salt if required ; set it upon the fire, and when boiling stir in two or three spoonfuls of flour ; keep stirring over the fire until the paste becomes dryish and the bottom of the stew-pan quite white, then add three or four eggs

Cook this with the app: pantry check, scaling, and the assistant.