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Ramakins, with Ale or Wine

Soak the crumb of a French roll in a cupful of boiling cream for a few minutes. Put it in a mortar with four ounces of grated Cheshire cheese, and four ounces of good butter. Pound the mixture well, and beat it thoroughly with the whisked yolks of four eggs, and a wine-glassful of ale or wine. Half fill some small paper trays with the mixture, and bake the ramakins in a gentle oven, or in a Dutch oven before the fire. Serve very hot. Time to bake, a quarter of an hour.