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Cheese Ramequins

Cheese Ramequins


Put four tablespoonfuls of butter and half a cup of water into a saucepan. When these boil, add half a cup of flour and a few grains, each, of salt and paprica; cook and stir until the mixture cleaves from the pan. Turn into a mixing-bowl and beat in two ounces of grated Parmesan cheese; then beat in, one at a time, two eggs. On a well-buttered baking-sheet shape the paste into flat circular pieces about an inch in diameter. Brush over the tops with beaten egg, diluted with one or two tablespoonfuls of milk or water, and put three or four dice of cheese on each. Bake about fifteen minutes. Serve very hot.


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Salads, Sandwiches, and Chafing-Dish Dainties (1909).

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