As soon as the Puffs are
done, put the cases on a hot dish covered with a folded napkin,
and serve very hot.
The most popular cheese for Ramekins has always been, and still is,
Gruyere. But because the early English also adopted Italian Parmesan,
that followed as a close second, and remains there today.
Sharp Cheddar makes tangy Ramekins, as will be seen in this second
oldster; for though it prescribes Gloucester and Cheshire
"'arf-and-'arf," both are essentially Cheddars. Gloucester has been
called "a glorified Cheshire" and the latter has long been known as a
peculiarly rich and colorful elder brother of Cheddar, described in
Kenelme Digby's _Closet Open'd_ as a "quick, fat, rich, well-tasted
cheese."
Cheese Ramekins IV
Scrape fine 1/4 pound of Gloucester cheese and 1/4 pound of
Cheshire cheese. Beat this scraped cheese in a mortar with the
yolks of 4 eggs, 1/4 pound of fresh butter, and the crumbs of a
French roll boiled in cream until soft.
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