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Cheese Ramakins


By 18thC Cuisine (Visit website)



Pastry Ramakins To Serve With The Cheese Course Using Leftover Very Good Puff Paste Cheshire, Parmesan or Stilton Cheese.

Use the remains or odd pieces of paste left from large tarts, etc.
Gather up the pieces of paste, roll out evenly. Sprinkle with grated cheese of a nice flavour. Fold the paste in three, roll it out again and sprinkle more cheese over. Fold the paste, roll it out and shape with a paste cutter in any way that may be desired.
Bake the ramakins in a brisk oven for 10 to 15 minutes. Dish them on a hot napkin and serve quickly. The appearance of this dish may be very much improved by brushing the ramakins over with egg yolk before they are placed in the oven. Where expense is not objected to, Parmesan is the best kind of cheese to use for making this dish. Sufficient for 6 or 7 persons. Seasonable at any time.

Time: 10 to 15 minutes. (Brisk oven: 400F. Recipe: Mrs. Beetons

Absolutely delicious hot out of the oven with a glass of ale or port.


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