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Brown, Robert Carlton, 1886-1959

"The Complete Book of Cheese"

Fold once more and roll this out and cut in small fancy
shapes to bake 10 to 15 minutes in a hot oven. Brushing with egg
yolk before baking makes these Ramekins shine.

Frying Pan Ramekins
Melt 2 ounces of butter, let it cool a little and then mix with
1/2 pound of cheese. Fold in the whites of 3 eggs, beaten stiff
but not dry. Cover frying pan with buttered papers, put slices of
bread on this and cover with the cheese mixture. Cook about 5
minutes, take it off and brown it with a salamander.
There are two schools of salamandering among turophiles. One holds
that it toughens the cheese and makes it less digestible; the other
that it's simply swell. Some of the latter addicts have special
cheese-branding irons made with their monograms, to identify their
creations, whether they be burned on the skins of Welsh Rabbits or
Frying Pan Ramekins. Salamandering with an iron that has a gay,
carnivalesque design can make a sort of harlequin Ramekin.


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