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.