Fine English Cookery/Michael Smith 1998

Ramekins
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
100g/3 oz Double Gloucester or farmhouse Chedder 100g/3 oz Cheshire (both cheeses should be a day or two old) 2 tbsps freshly made white breadcrumbs (4 slices)
1/4 litre/1/2 pint single cream 3 eggs a dash of Worcester sauce
a good pinch of cayenne pepper a pinch of powdered mace salt



1 Separate the eggs. Grate the cheeses. Soak the crumbs in the cream, add the cheese, season with the Worcester sauce, mace, cayenne and a little salt.
2 Beat in the egg-yolks. Beat the whites until they stand in peaks and fold carefully into the cheese mixture. This task is made easy if you beat in one spoonful first to slacken the mixture.
3 Pour into a large buttered oven-proof dish or into smaller individual pots. Bake at 220C/425 F/gas mark 7 for 20 minutes (large dish), 12 to 15 minutes (individual pots).

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