A historical appetizer from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). 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 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.
Preserved exactly as written in the original source
Take the remains or odd pieces of any light puff paste left from pies or tarts
gather up the pieces of paste, roll it out evenly
sprinkle it with grated cheese of a nice flavor
Fold the paste in three
roll it out again, and sprinkle more cheese over
fold the paste, roll it out
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
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
Modern guidance to help you succeed with this vintage recipe
Folding grated cheese between layers of puff pastry creates distinct savory strata that crisp independently in high heat. The cheese's proteins and fats melt into the butter-rich layers, adding flavor while the moisture from the cheese generates additional steam for lift. Brushing with egg yolk before baking provides proteins that undergo the Maillard reaction, creating a golden-brown, glossy finish and adding a protective barrier that helps the pastries stay crisp.
The shaped, unbaked ramakins can be frozen on a parchment-lined baking sheet until solid, then transferred to a freezer bag and stored for up to 1 month. Brush with egg wash and bake directly from frozen, adding 2-3 minutes to the baking time.
These are best served immediately while hot and crisp. Leftovers can be stored in an airtight container at room temperature for up to 2 days and recrisped in a 375°F oven for 5-7 minutes, though they will lose some of their delicate flakiness.
AI-generated tips from Chef Cecil's culinary database
The shaped, unbaked ramakins can be frozen on a parchment-lined baking sheet until solid, then transferred to a freezer bag and stored for up to 1 month. Brush with egg wash and bake directly from frozen, adding 2-3 minutes to the baking time.
These are best served immediately while hot and crisp. Leftovers can be stored in an airtight container at room temperature for up to 2 days and recrisped in a 375°F oven for 5-7 minutes, though they will lose some of their delicate flakiness.
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