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Four eggs will make a pretty omlet, but some will use eight or ten, and only a small proportion of flour, but a good deal of parsley. If the taste be approved, a little tarragon will give a fine flavour. 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.
The appearance of this dish may be very much improved by brushing the ramakins over with yolk of egg before they are placed in the oven. Where expense is not objected to, parmesan is the best kind of cheese to use for making this dish. Very nice with a cup of coffee for a lunch.
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. RASPBERRY BRANDY. Pick some fine dry fruit, put them into a stone jar, and the jar into a kettle of water, or on a hot hearth, till the juice will run.
Add a gallon of the best brandy, stop it close, and bottle it off in six months. The pressed fruit may be reserved for making vinegar. RAMAKINS. Scrape a quarter of a pound of Cheshire cheese, and the same of Gloucester cheese, and add them to a quarter of a pound of fresh butter. Beat all in a mortar, with the yolks of four eggs, and the inside of a small French roll boiled soft in cream.
Fold the paste in three, roll it out again, and sprinkle more cheese over; fold the paste, roll it out, and with a paste-cutter shape it in any way that may be desired. Bake the ramakins in a brisk oven from ten to fifteen minutes; dish them on a hot napkin and serve quickly.
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