Ramequins
From French dishes for American tables, 1886
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 78. The excerpt below is the record exactly as published.
Ramequins. Put in a saucepan on the fire two ounces and a half of butter, with half a glass of water. When boiling, add three ounces of flour, stirring constantly with a wooden spoon, until the paste becomes firm ; remove it from the fire, and, when it has ceased boiling, stir into it, as rapidly as possible, three eggs, one by one, then add an ounce of grated Parmesan cheese
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