Mrs Beetons Cheese and Egg Recipes Revisited
Ramakins
To Serve with The Cheese Course
4 Eggs
110g (4oz) Cheshire Cheese
110g (4oz) Parmesan Cheese
110g (4oz) Butter
Crumb of a Small Roll
Pepper, Salt and Ground Mace, to taste
Boil the crumb of the roll in milk for 5 minutes.
Strain and put into a mortar.
Add the cheese, which should be finely scraped, the butter, the egg yolks of and seasoning.
Pound together well.
Whisk the egg whites, mix with the paste.
Put into small ramekins, which should not be more than half filled.
Bake for 10 to 12 minutes.
Serve very hot and very quickly.
This batter answers equally well for macaroni after it is boiled tender.
Time: 10 to 12 minutes.
Sufficient for 7 or 8 persons.
Seasonable at any time.
RAMAKINS, to serve with the CHEESE COURSE
1649. INGREDIENTS - 1/4 lb. of Cheshire cheese, 1/4 lb. of Parmesan cheese, 1/4 lb. of fresh butter, 4 eggs, the crumb of a small roll; pepper, salt, and pounded mace to taste.
Mode - Boil the crumb of the roll in milk for 5 minutes; strain, and put it into a mortar; add the cheese, which should be finely scraped, the butter, the yolks of the eggs, and seasoning, and pound these ingredients well together. Whisk the whites of the eggs, mix them with the paste, and put it into small pans or saucers, which should not be more than half filled. Bake them from 10 to 12 minutes, and serve them very hot and very quickly. This batter answers equally well for macaroni after it is boiled tender.
Time - 10 to 12 minutes.
Average cost, 1s. 4d.
Sufficient for 7 or 8 persons.
Seasonable at any time.
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