Ramikins or Ramequins

Ingredients

• Two units cheese
• 1 unit butter
• 4 units eggs
• 3 units bread-crumbs
• Boil the bread in milk for five minutes

Method

1. 1

   Strain well, mix in a mortar with all other ingredients except the whites of eggs.

2. 2

   Season with salt, pepper, and a little pounded mace.

3. 3

   Just before baking, add the whisked whites, and bake in cases.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 194. The excerpt below is the record exactly as published.

Ramikins or Rarnequins. — Two units cheese, 1 unit butter, 4 units eg’gs, 3 units bread-crumbs. Boil the bread in milk for five minutes, strain well, and mix in a mortar with all the other ingie- dients except the whites of eggs. Season with salt, pepper, and a little pounded mace. Just before baking add the whites well whisked, and bake in cases, either china or paper. (See Miscellaneous.) 27. Sardine Toast. — Pom- sardines carefully boned and minced, 2 units yolk of egg, 1 unit of butter, 4 units of milk, -g- unit each of anchovy and M'^orcester sauce. Pleat slowly, and when nearly set pour on buttered toast. 28. Savoury Jellies. — The foundation of all these is aspic jelly, which is easiest made with gelatine and weak, clear stock in the proportion of 2 units of Svvinbourne’s opaque gelatine, or 1 of the powdered gelatine (which will be found most convenient for measuring), to every 20 units of .stock, either game, chicken, fish, or meat. Liebig’s essence or liovril and water may be used on emer- gency. The jelly must be highly flavoured with Chili and tarragon vinegar or celery essence, and must be cleared with white of egg. (See Sweet Jelly, where a recipe for making aspic without gelatine is also given.) It may be set in border or dariol moulds, with prawns, quenelles, cremes, pate de foie, &c. Serve with mous- seline or mayonnaise sauce and assorted salads. 29. Seftons. — Four units flour, 1 butter, 1 grated cheese, 1 of yolk of egg, enough water to form the whole into a paste. Roll out thin, and line oval patty pans, taking care to butter them first. Then mix 2 units yolk of egg with 4 units of milk, and stir in 1 unit pounded cheese. Mix thoroughly, fill the patty pans with the custard, and bake. The seftons should come to table like soufflees. BO. Soufl0[4es. — 'These can be made of cheese, dried haddocks, &c., and are simply cream or milk thickened uPth a little flour, to which grated cheese, &c., and whisked eggs are added in a pro- portion of 4 units eggs

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