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Classic
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page 205
pepper, salt, and a scrape or two of nutmeg. Make some butter boil in a small
frying-pan, and pour the above batter into it; when one side is of a fine yellow
brown, turn it and do the other. Double it when served. Some scraped lean ham,
or grated tongue, put in at first, is a very pleasant addition. Four eggs will
make a pretty sized omlet; but many cooks will use eight or ten. A small
proportion of flour should be used.
If the taste be approved, a little taragon gives a fine flavour. A good deal of
parsley should be used.
Ramakins and omlet, though usually served in the course, would be much better if
they were sent up after, that they might be eaten as hot as possible.
Butter to serve as a little Dish.
Roll butter in different forms; either like a pine, and make the marks with a
tea-spoon, or roll it in crimping rollers, work it through a colander, or scoop
with a tea-spoon, and mix with grated beef, tongue, or anchovies. Make a wreath
of curled parsley to garnish.
Ramakins.
Scrape a quarter of a pound of Cheshire, and ditto of Gloucester cheese, ditto
of good fresh butter; then beat all in a mortar with the yolks of four eggs, and
the inside of a small French roll boiled in cream till soft; mix the paste then
with the whites of the eggs previously beaten, and put into small paper pans
made rather long than square, and bake in a Dutch oven till of a fine brown.
They should be eaten quite hot. Some like the addition of a glass of white wine.
The batter for ramakins is equally good over macaroni when boiled tender; or on
stewed brocoli, celery, or cauliflower, a little of the gravy they have been
stewed in being put in the dish with them, but not enough to make the vegetable
swim.
Potted Cheese.
Cut and pound four ounces of Cheshire cheese, one ounce and a half of fine
butter, a tea-spoonful of white
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