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RAMAKINS (served with the Cheese course)

Grate two ounces each of two kinds of cheese of different flavour, such as Parmesan and Gruyere, Cheshire, and Gloucester. Soak the crumb of a small roll in boiling milk for ten minutes, strain it, and put it in a mortar with the grated cheese, two ounces of fresh butter, the well-beaten yolks of two eggs, and a little pepper and salt. Pound these ingredients well together, and when smooth add the well-whisked whites of the eggs. Make some small paper trays, about an inch deep and three inches square, half fill them with the mixture, and bake in a moderately-heated oven. Serve quickly. A spoonful of light wine may be added to the batter if liked. Time to bake, a quarter of an hour.