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]