Ramakins (served with the cheese course)

Ingredients

• two ounces each of two kinds of cheese
• the crumb of a small roll
• two ounces of fresh butter
• the well-beaten yolks of two eggs
• a little pepper
• a little salt

Method

1. 1

   Soak bread in boiling milk, strain, and pound with cheese, butter, yolks, pepper, and salt.

2. 2

   Add whisked egg whites, fill small trays, and bake.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1471. The excerpt below is the record exactly as published.

Ramakins (served with the cheese course). — Grate two ounces each of two kinds of cheese of different flavour, such as Parmesan RAM ( 705 ) HAM and Gruyere, Cheshire and Gloucester. Soak the crumb of a small roll in boiling milk for ten minutes, strain it, and put it in a mortar with the grated cheese, two ounces of fresh butter, the well-beaten yolks of two eggs, and a little pepper and salt. Pound these ingredients well together, and when smooth add the well whisked whites of the eggs. IMake some small paper trays, about an inch deep and three inches square, half fill them with the mixture, and bake in a moderately-heated oven. Serve quickly. A spoonful of Hght wine may be added to the batter if liked. Time to bake, a quarter of an hour. Ramakins (another way). — Put a sauce- pan on the fire with the third of a pint of milk, two ounces of fresh butter, and a pinch of salt. Add gradually two tea-spoonfuls of tioui-, beat the mixture till quite smooth, and stir it for five minutes, or until it is quite hot. Take it oif the tire, and add two ounces of grated Parmesan, Gruyere, or Cheshii-e cheese, four well-beaten eggs, and a little pepper and pounded mace. Make some little paper trays about an inch deep and three inches square. Half fill them with the mixture, and bake in a gentle oven. The batter for the ramakins ought to be as thick as cream. Time to bake, a quarter of an hour. Ramakins, Dutch. — Grate two ounces of Cheshire cheese, and piit it in a marble mortar with the yolk of a hard-boiled egg, and a slice of fresh butter. One anchovy may be added if liked. Pound the mixture till quite smooth. Toast a large shce of bread, butter it, and spread the mixture thickly upon it. Cut it into small squares. Bake these in a Dutch oven, or brown them by holding a salamander over them for two or thi-ee minutes, and serve very hot, neatly arranged on a folded napkin. Ramakins, German. — Take a pint of now milk, and simmer it in a saucepan, but do not let it boil ; by degrees add three hand- fuls of flour, stirring all the time. When the paste is smooth and without lumps, put in a little salt

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