11. Cheese Rammequins.
  Put in a stew-pan a gill of water, to which add two
ounces of Gruyere and the same quantity of Parmesan
cheese grated, two ounces of butter, a little cayenne pepper,
and salt if required ; set it upon the fire, and when boiling
stir in two or three spoonfuls of flour ; keep stirring over
the fire until the paste becomes dryish and the bottom of
the stew-pan quite white, then add three or »our eggs by
degrees, until forming a paste ; butter a baking sheet well,
and lay the paste out in pieces upon it with a table-spoon,
making them long, and about the size of the bowl of the
spoon; egg over, and lay a small piece of Gruyere upon
each ; put them into the oven about twenty minutes before
they are required ; bake them a little crisp, and serve very
hot, dressed in a pyramid upon a napkin.

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