New-York tribune., 1902-05-15
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RAMEQUTNS.

Housekeeper: A ramequin was originally a dish
of pastry containing cheese, that resembled the
cheese puff or souffie. To-day the term ramequn
is applied similar dishes Of pastry, in which
fine mince OF chicken game rubbed through a
sieve. takes the place OF the cheese. Therefore.
there are at present chicken souines, ramequins
and soufles of various kinds of game. ramequn
is baked in a tiny huted dish of crimped paper.
more often now of porcelain made to simulate the
crimped paper These little dishes of paper can, Of
course be used only once. and therefore the souf-
he dishes that come in freproof French china. in
dainty white and also in fancy patterns, have been
introduced within the last score Of years and A
great many people have forgotten the paper cases
which they simulate
The old fashioned ramequin served hastily in
the paper case in which it was baked and placed
on a dainty plate and it usually a success, be-
cause it came in instant from the oven to the
table The modern ''ramekln." baked in ireproof
porcelain Is slipped into little silver frame. and
for this reason there is often delay in serving il
promptly Like any dish OF the nature Of a souf-
fe delay OF any kind in serving it is fatal and tn"
ramequn baked in futed porcelain and slipped into
ts silver frame Is often a failure and becomes
heavy before it be eaten
A simple rule for cheese ramequin requires
three eggs a cup of grated cheese. a half cup of
milk one heapng tablespoonful of -four. one-haIf
teaspoonfu of salt and one-tenth teaspoonful Of
CAYENNE Put the butter in a hot frying pan and
when melted add the -four. Stir until smooth and
frothv but he careful to let II burn Add the
milk slowly, and let il boil up for moment
Then add seasoning. cheese and yOks of eggs well
beaten. Remove at from the fire. pour into
a bowl and away to cool When cold. fold In
the whites of the eggs beaten stiff and pour into
buttered rameQuin dishes Bake for ten or twelve
minutes a moderate oven. and serve at once
If desired this preparation may be cooked and
served in custard cups. in any dainty cups with
handles. that do not hold a gill The cups
should be only half filled. this cheese rameUuin
puns up considerably.
A chicken ramequln may be made by cutting off
a pound of the tender breast OF roast chicken
Mince and then pound to paste in mortar
Rub through q sieve. Melt tableSDoonfuI of
butter. and add tablespoonful -four Add
slowly a pint of milk and the chicken paste sea
soned with salt and pepper Cook the mixture
il become cold Add the yolks of five eggs and
beat them in thoroughly. Then fold in the ewbites
of five eggs beaten a very stiff froth Ponr the
mixture into buttered ramequin dishes and bake
twelve minutes.
The breast of partridge makes an excellent
ramequin So the cold bits left from roast quail
or from any other small bird. The flesh ~ wild
ducks is too rich for ramequin dishes Sweetbreads
however make delicious little rameouIns Clean
and trim neatly a pair of nice sweetbreads SoaE
them for three hours in cold water changing tha
water every hour. Add pinch Of saif re the
water every time IL is changed. Then nut them
in fresh cold water and let them come 10 tba
hoiling point. When they have simmered for ~
teen minutes plunge them into cold water and
when they are cold they ready for use Il
mound of these sweetbreads should be used In sMT M
actly the WAY as the pound OF chicken breast