Ramekins à L’ude, or Sefton Fancies

Instructions

1. Roll out, rather thin, from six to eight ounces of fine cream-crust, or feuilletage (see page 345).
2. Take nearly or quite half its weight of grated Parmesan, or something less of dry white English cheese.
3. Sprinkle it equally over the paste, fold it together, roll it out very lightly twice, and continue thus until the cheese and crust are well mixed.
4. Cut the ramekins with a small paste-cutter; wash them with yolk of egg mixed with a little milk, and bake them about fifteen minutes.
5. Serve them very hot.
6. Proportions: Cream-crust, or feuilletage, 6 oz.; Parmesan, 3 oz.; or English cheese, 2-1/2 oz.: baked 12 to 15 minutes.