Ramekins a l’Ude, or Sefton Fancies

Baked 12 to 15 minutes.


  • Cream-crust, or feuilletage, 6 oz.
  • Parmesan, 3 oz.
  • or English cheese, oz.


Roll out, rather thin, from six to eight ounces of fine cream-crust, or feuilletage; take nearly or quite half its weight of grated Parmesan, or something less of dry white English cheese; sprinkle it equally over the paste, fold it together, roll it out very lightly twice, and continue thus until the cheese and crust are well mixed. Cut the ramekins with a small paste-cutter; wash them with yolk of egg mixed with a little milk, and bake them about fifteen minutes. Serve them very hot.

Mould for large Vols-au-vents or Tourtes.

Paste Pincers.