Ramequins

Ingredients

• an ounce of butter
• a gill of water
• a pinch of nutmeg
• salt
• black pepper
• two ounces of flour
• two ounces of grated Parmesan
• two eggs well beaten

Method

1. 1

   Melt the butter with water, nutmeg, salt, and pepper.

2. 2

   Stir in the flour and cook for four minutes.

3. 3

   Remove from heat and stir in the Parmesan and eggs one at a time.

4. 4

   Place on a buttered baking sheet in lumps, brush with beaten egg, and bake until brown and risen.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 43. The excerpt below is the record exactly as published.

Rame quins. Put an ounce of butter into a saucepan with a gill of water, a pinch of nutmeg, salt and black pepper ; boil, take it off and stir in two ounces of flour ; stir over the fire for four minutes and then, again removing the pan, stir into it two ounces of grated Parmesan and two eggs well beaten

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