Ramequins en caisses

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (8)
  1. Soak the bread-crumbs in milk.
  2. Pound the soaked crumbs in a mortar with the cheese and butter until well mixed.
  3. Season the mixture with pepper and salt, adding mustard powder and egg yolks.
  4. Beat the egg whites to a stiff froth.
  5. Mingle the beaten egg whites with the mixture.
  6. Fill your paper cases, which should be well buttered to prevent burning or catching.
  7. Bake them from ten minutes to a quarter of an hour.
  8. Serve them as soon as they have raised their heads and have slightly taken colour.
Original Text
Ramequins en caisses.—Take two ounces of mild grated cheese, and two ounces of white bread-crumbs; soak the crumbs in milk, and pound them in a mortar with the cheese and half an ounce of butter, till the whole is well mixed; now season the mixture with pepper and salt, adding a teaspoonful of mustard powder and the yolks of three eggs. Finally, beat up the egg whites to a stiff froth, mingle it with the mixture, and fill your paper cases, which should be well buttered to pre- vent their burning outside, or catching the edge of the batter within; bake them from ten minutes to a quarter of an hour, and serve them as soon as they have raised their heads, and have slightly taken colour.
Notes
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