Place a pan of clabbered sour milk over the fire, and let it become well
scalded; then, pouring it into a clean cloth, squeeze out all the water,
leaving the clabber quite dry. Put this into a kitchen basin, and work
it with the hands, making it a little moist by adding cream. Add also a
little butter and plenty of salt; mold it into little balls.
RAMEKINS (_Ramequins à la Ude, Cook to Louis XVI._).
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.
RAMEKINS, WITH ALE (_Warne_).
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.[I]
PASTRY RAMEKINS (_Warne_).
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.