Ingredients: Four ounces of grated high-flavored cheese, two ounces of butter, two ounces of bread (without crust), a scant gill of milk, one-third of a tea-spoonful of mustard, one-third of a tea-spoonful of salt, small pinch of Cayenne pepper, yolks of two eggs, whites of three.
Crumb the bread, and boil it soft in the milk; add the butter, mustard, salt, pepper, cheese, and the yolks of the eggs; beat thoroughly; then stir in the whites of the eggs, beaten to a stiff froth. Pour this into little round paper cases (see page 61), which require only a few minutes to make; fill each one about three-quarters full; bake the paste about five or six minutes, when it should be puffed high above the edge of the paper. Serve the ramekins immediately, or they will fall. A good cheese course for dinner, and nice for lunch or supper.
Ingredients: Four ounces of cheese, two ounces of fresh butter, half a French roll, two eggs, half a cupful of cream, half a wine-glassful of good ale.
Boil the roll and cream together until quite smooth; rub the grated cheese and the butter smoothly together; then mix all, adding the ale and the yolks of the eggs well beaten. When the paste is smooth, stir in the whites of the eggs beaten to a stiff froth; put the mixture into paper cases; bake about fifteen minutes, and serve very hot.*
Ingredients: Some good cheese, puff paste, the yolk of one egg. Take some puff paste, and roll it out rather thin; strew over it some good grated cheese, and fold it over; repeat this three times, rolling it out each time; then cut the ramekins with a paste-cutter in any form you please, brush them over with the yolk of a well-beaten egg, and bake them in a quick oven for about fifteen minutes. When done, serve them quickly on a hot napkin.