Rammequins

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

four ounces of grated parmezan cheese ↝ Cheese, tilsit [Dairy and Egg Products]
two ounces of fresh butter just warm ↝ Butter, stick, unsalted [Dairy and Egg Products]
two yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a little parsley ↝ Parsley, raw [Not included in a food category]
an eschallot chopped fine
one anchovie picked and rubbed through a hair sieve
some cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
the whites of two eggs ↝ Egg, white only, raw [Eggs and omelets]

Instructions (4)

Put into a pan four ounces of grated parmezan cheese, two ounces of fresh butter just warm, two yolks of eggs, a little parsley and an eschallot chopped fine, one anchovie picked and rubbed through a hair sieve, some cream, pepper, and salt, a small quantity of each, and beat them well together with a wooden spoon.
Make paper cases of three inches long, two inches wide, and two inches deep, and fill them with the mixture.
Whisk the whites of two eggs to a solid froth, put a little over the mixture in each case, and bake them either in an oven, or on a baking plate over a fire with a stewpot cover over them.
Serve them up as soon as they are done.

Original Text

Rammequins.

Put into a pan four ounces of grated parmezan cheese, two ounces of fresh butter just warm, two yolks of eggs, a little parsley and an eschallot chopped fine, one anchovie picked and rubbed[175] through a hair sieve, some cream, pepper, and salt, a small quantity of each, and beat them well together with a wooden spoon. Then make paper cases of three inches long, two inches wide, and two inches deep, and fill them with the mixture. Then whisk the whites of two eggs to a solid froth, put a little over the mixture in each case, and bake them either in an oven, or on a baking plate over a fire with a stewpot cover over them. Serve them up as soon as they are done.

Notes

—