Home › The Principles of Cookery › RAMAKINS (another way)

RAMAKINS (another way)

Put a saucepan on the fire containing the third of a pint of milk, two ounces of fresh butter, and a pinch of salt. Add gradually two tea-spoonfuls of flour, beat the mixture till quite smooth, and stir it for five minutes, or until it is quite hot. Take it off the fire, and add two ounces of grated Parmesan, Gruyere, or Cheshire 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.