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Ramakins Pastry

Take any pieces of good puff-paste left from making pies or tarts, or if these are not at hand make a small quantity of good puff paste. Grate half its weight in Parmesan cheese, roll the pastry out evenly, and sprinkle the cheese lightly over it. Fold it in three, and roll it out lightly; repeat this once or twice until the pastry and cheese are well mixed. Stamp the ramakins out with a small pastry cutter of any shape that may be desired, brush them over with yolk of egg, and bake in a brisk oven. As soon as they are done enough serve them quickly, neatly arranged on a hot napkin. Although Parmesan cheese is the best for this purpose, any dry white cheese may be used instead. Time to bake, a quarter of an hour.