Watrouskis

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Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • ½ cup grated mild cheese.
  • ¼ teaspoon salt.
  • Few grains cayenne.
  • Few grains mace.
  • 1 egg.
  • Yolk 1 egg.
  • 1 tablespoon melted butter.

Method

Mix cheese with seasonings. Beat egg and yolk of egg slightly, add butter, and mix with cheese. Fill buttered ramequin dishes with mixture, and bake fifteen minutes in a moderate oven.